Curried Rice

I love rice ( I feel like I have said this too much😂 but it’s so true). It’s versatile, comforting, and pairs so well with so many dishes. And sometimes, I like to spice it up a bit, with different flavors palettes like this curry one here.

This Curried Rice is a perfect way to elevate your rice game with a kick of spice and savory goodness. It’s simple to prepare, yet packed with delicious flavors from curry powder, paprika, and garam masala. Whether as a side dish or a standalone meal, this curried rice is sure to delight your taste buds and become a firm favorite.

Key Ingredients

Rice– I like using long-grain white rice in most rice dishes for its fluffy texture. Basmati rice is also a great choice.

Stock– Using stock instead of water adds more flavor to the rice making it more savory. Chicken or vegetable stock will work perfectly.

Frozen Peas– These add color, texture, and a slight sweetness to balance the spices.

Curry Powder– The primary spice adds warmth and a hint of heat to the rice. Go for the yellow one as it will also add the deep golden curry colour. If you have a darker curry powder, you can add a tsp of turmeric.

Garam Masala- I like to add this to my curry dishes as it adds extra flavor with hints of cumin, coriander, and cinnamon It is available in most grocery shops that have Indian spices. If you don’t have it just use curry powder only.

Paprika– Adds a smoky flavor and a rich color to the rice.

Vegetable Oil– Either vegetable or olive oil will work great.

Onion– Provides a savory base flavor when sautéed, dice them.

Garlic– Adds a fragrant and savory depth to the dish.

Salt to taste

How to make this recipe

1. Sauté the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

2. Add Spices: Sprinkle in the curry powder, paprika, and garam masala. Stir well to combine, cooking for about 1-2 minutes to allow the spices to release their flavor.

3. Cook the Rice: Add the rinsed rice to the pan and stir to coat the rice with the spice mixture. Pour in the stock, and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

4. Add Peas: About 5 minutes before the rice is done, stir in the frozen peas. Cover again and let them cook with the rice.

5. Rest and Fluff: Remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a chopstick and serve hot.

Tips for the best curried rice

Sauté the Spices: Don’t skip the step of sautéing your curry powder, paprika, and garam masala in oil. This allows the spices to release their oils and intensify their flavors, creating a richer, more aromatic dish.

Use Stock: Cook your rice in stock (vegetable or chicken) rather than water. The stock infuses the rice with deeper, more savory flavors, making a huge difference in the taste.

Cover while Cooking: After adding the stock, bring the mixture to a boil, then reduce the heat and cover the pan. This traps the steam and helps the rice cook evenly.

Serve with Fresh Herbs: For added freshness, top your curried rice with freshly chopped cilantro or mint right before serving.

Serve Immediately: Curried rice tastes best when served fresh, but leftovers can be stored in an airtight container for up to 3 days.

Frequently Asked Questions

1. Can I substitute the rice?
Yes, you can use basmati, jasmine, or even brown rice, but adjust the liquid and cooking time accordingly. Brown rice, for example, may require more stock and a longer cooking time.

2. How can I make curried rice spicier?
To add more heat, you can include chili powder, cayenne pepper, or freshly chopped chilies when sautéing the spices. Adjust the spice level to your preference.

3. Is this dish gluten-free?
Yes, curried rice is naturally gluten-free as long as the stock and spices you use do not contain added gluten. Always check labels if you’re preparing for someone with gluten sensitivities.

4. How do I prevent my rice from becoming mushy?
Follow the correct rice-to-liquid ratio and avoid stirring the rice while it’s cooking to keep the grains separate.

5. Can I make curried rice in advance?
Yes, curried rice stores well in the fridge for up to 3 days or in the freezer for up to a month. Reheat with a splash of water or stock to restore its moisture.

6. Can I use water instead of stock?
While you can use water, stock adds more depth and flavor to the dish. If using water, consider adding extra spices or seasoning for flavor.

What to serve with the rice

Curried rice pairs wonderfully with grilled meats like chicken or lamb, as well as flavorful curries and stews, such as chicken or vegetable curry. It also complements seafood, roasted vegetables, and a refreshing side like cucumber salad or raita for a well-rounded meal.

How to store this rice

Refrigeration: Store the rice in the refrigerator for up to 3 days. Make sure the container is tightly sealed to maintain the rice’s flavor and texture.

Freezing: You can also freeze the rice for up to 1 month. Make sure to use a freezer-safe container or a ziplock bag and try to get out as much air as you can from the bag. This will help preserve the flavors.

Reheat on the Stovetop: To reheat on the stove, add a splash of water or stock to the rice. Heat it in a covered pan on low heat, stirring occasionally, until warmed through.

Reheat in the Microwave: For the quickest option, sprinkle a little water over the rice to prevent it from drying out. Cover the container with a damp paper towel and microwave on high for 1-2 minutes, or until heated well.

Enjoy making this Curried Rice, and don’t forget to explore more delicious recipes on our blog!