Curry Rice

Curry Rice

Curry RiceI love curry but I usually make it with a lot of milk, cream, butter and coconut milk.  Although delicious, this type of curry is high in fat and calories.  I’m trying to clean up my diet and although curry potatoes are already a regular part of my meal rotation, I started looking for a curry rice recipe.  Unfortunately most of the curry rice recipes I found were not so much a rice dish as a curry dish that happened to have rice in it.  I put together my own curry rice recipe and it’s delicious.

I used brown rice but you could substitute jasmine rice if you’re looking for something a little more decadent.  This would go great with some caramelized onions mixed in and steamed veggies on the side.  This makes quite a bit of rice, so feel free to half the recipe.  The biggest thing to remember is that you need 1 cup of rice to 2 cups of water (a 1:2 ratio).  If you prefer your curry spicy, I highly recommend adding a little cayenne to the mix.




2 cups dry brown rice

4 cups water

1 tsp ground cumin

1 tsp ground coriander

2 tsp ground turmeric

1 tsp ground ginger

2 tsp ground paprika

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne (optional)

Combine all ingredients in a large, shallow skillet and mix well.  Bring to a boil over high heat.  Reduce heat to medium low and cover tightly.  Simmer for 30 minutes (20 minutes for white rice).  Remove from heat and let sit, covered, for 5 minutes before serving.

This can also be made by combining all ingredients in a rice cooker and cooking the rice as usual.  If you use this method, be aware that the turmeric might stain the rice cooker.

Curry Rice

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