Fragrant and oh-so savory. I make Curried Rice (also called Curry Pilaf) with basmati rice and pantry seasonings like curry powder, chicken broth, and soy sauce. This recipe is simple to make and super onolicious, adapted from the A Taste of Aloha Favorites cookbook ^_^
You know how much we love rice in Hawaii!
Most nights it's plain rice (usually Japanese short-grain) prepared in the rice cooker. It's a staple with dinner every night. But on that days I have more time, I like to make "fun rice," and curried rice is a perfect example of that.
This rice is bright and flavorful enough to feel like you're enjoying something more special than the usual. But it's also simple enough to make from pantry ingredients. The curry flavor is present but not overwhelming. This rice pairs well with any protein.
I adapted the recipe from a local cookbook by the Junior League of Honolulu, called A Taste of Aloha Favorites. The recipe is titled Curry Pilaf in the cookbook, but we just call it Curried Rice at home.
A fun bit about the cookbook:
"We all remember the Junior League cookbooks with their sumptuous recipes covering the gamut of island cooking. Over 200,000 copies were sold during a twenty-year period beginning in the 1980s through the first decade of the twenty-first century. Almost every household in Hawai‘i had at least one cookbook."
You can order the book online, or buy in person at most local bookstores in Hawaii. I purchased my copy from the Mutual Publishing office/store in Kaimuki, they are having a sale this month.
Ingredients
Here's what you'll need:
- Basmati rice (or other long grain rice)
- Curry Powder
- Tumeric
- Olive oil (or butter)
- Chicken Broth
- Soy Sauce
- Golden Raisins
Instructions
Let's get cooking!
Combine the rice, curry powder, turmeric, and olive oil in a medium size pot. Cook on low heat for 5 minutes. Make sure to stir every minute so that all the ingredients mix well and cook evenly.
Then add the chicken broth, soy sauce, and raisins to the pot. Bring the mixture to a boil.
Stir to mix and cover with a lid. Then simmer on low heat until all the liquid is absorbed. This takes about 15-20 minutes.
Remove the pot from the stove once the rice is done cooking.* Let sit for 10 minutes with the lid on.
*Check if the rice is done by lifting the lid a little to see if all the liquid is gone.
Remove the lid and fluff the rice. It is now ready to eat!
I like to fold in some chopped cilantro and green onions to give the rice some color, but that's totally optional.
Serve warm and enjoy ^_^
FAQ / Tips
There are many!
- Add a teaspoon of fresh ground black pepper in Step 1.
- Fold chopped cilantro and/or green onions into the rice right before servings.
- Add a handful of green peas and diced carrots the same time you add the chicken broth (Step 3).
- Add minced garlic and onions to Step 1.
Leftovers keep 2-3 days in the refrigerator in a sealed container. Reheat in the microwave in 30 second increments.
Love this with roast chicken on the side. Or topped with a fried egg. It's also great with octopus hot dogs or any sort of fried sasuages ^_^
Curried Rice Recipe
Curried Rice
Ingredients
- 2 cups basmati rice or other long grain rice
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 3 tablespoons olive oil or butter
- 4 cups chicken broth
- 1 ½ tablespoon soy sauce
- ½ cup golden raisins
Instructions
- In a medium size pot, combine the rice, curry powder, turmeric, and olive oil.
- Cook on low heat for 5 minutes. Make sure to stir every minute so that all the ingredients mix and cook evenly.
- Then add the chicken broth, soy sauce, and raisins to the pot. Bring the mixture to a boil.
- Stir to mix and cover with a lid. Then simmer on low heat until all the liquid is absorbed. This takes about 15-20 minutes.
- Remove the pot from the stove once the rice is done cooking.* Let sit for 10 minutes with the lid on.*Check if the rice is done by lifting the lid a little to see if all the liquid is gone.
- Remove the lid and fluff the rice. It is ready to eat! Serve warm ^_^
Mahalo for Reading!