I’ve been leaning toward gluten-free recipes lately, and so rice has become more of a staple for me.
Typically, I use my trusty, basic rice cooker. (Set-it-and-forget-it is my kitchen mantra). But for brown rice and other heartier varieties, I find my rice cooker isn’t always up to the challenge. For whatever reason, non-white varieties of rice always end up crunchy and dry.
So instead, I cooked this brown curried rice on the stovetop, and the consistency turned out soft and creamy. Serious comfort food. Even though it takes a bit more effort than the rice cooker, I think I’ll make brown rice this way more often.
For the curry seasoning, I use a basic grocery store mild curry powder, but feel free to use your own homemade blend or a fancier version. I love the the flavor combination of curry with raisins and crunchy almonds. Fresh cilantro is a nice addition at the end, but I only had fresh parsley and that worked well, too.
In this recipe, I kept the rice on very low heat checking it frequently (probably too much) in the latter half of the cooking time. The liquid finally absorbed after 50 minutes. Water can be used in place of vegetable broth, but I found that the broth created a richer flavor for the rice.
This curried rice is a perfect side dish, but add some chickpeas and greens and it’s a great take-with-you lunch.
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- 2 T olive oil
- 1 c yellow onion, diced
- 2 t mild curry powder
- 1 c brown basmati rice
- 2½ c unsalted vegetable broth
- 1 t salt
- ¼ c golden raisins
- ½ t lemon zest
- ¼ c toasted almond slivers (plus more for garnish)
- ¼ c fresh parsley (plus more for garnish)
- In a medium pot, heat olive oil. Add onion and cook about 3 minutes, stirring regularly. Add curry powder and stir about 1 minute. Add rice and stir about 2 minutes. Add vegetable broth and salt and bring to a simmer. Cover and lower heat and cook about 30 minutes. Check every 10 minutes or so after that to see if liquid is absorbed and rice grains are cooked and soft. Turn off heat. Stir in raisins and lemon zest. Cover and let sit for 5 minutes. Stir in almond slivers and parsley. Add salt to taste.