Reviewed: Nov. 18, 2009

I really enjoyed this rice dish! I love rice anyways...and am always looking for a different way to serve it. It was a hit with the family. I didn't use the amounts exactly...I more or less eye balled everything. But it turned out great! Thanks!

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HCfarmall

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Old Fort, North Carolina, USA

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Reviewed: Oct. 21, 2009

i doubled the curry and added some shedded carrots. will make this again !

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gderr

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Reviewed: Oct. 10, 2009

This is a wonderful recipe. I make it all the time. However, I omit the raisins and the almonds.

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BeaderByNature

Home Town: Redding, California, USA

Living In: Spanaway, Washington, USA

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Reviewed: Oct. 9, 2009

This is delicious. I used brown rice and vegetable broth, and added a bit of diced candied ginger. I will definitely make it again!

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SCOTTJUL1

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Reviewed: Oct. 6, 2009

Loved this recipe! Only thing I did differently and it worked out fine was I used regular yellow onion diced instead of green onion and I didn't have almonds. Yummy!!

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Sooze

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Oct. 6, 2009

just a nice hint of curry flavor.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Sep. 15, 2009

Fantastic! I made a few modifications. I omitted the raisins and used jasmine rice (that was all I had on hand) which lessened the cooking time. This is my hubby's favorite side dish. Thanks for sharing!

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Sep. 10, 2009

Great recipe to start with - I made a few adjustments. I used jasmine rice, which didn't have to cook as long (maybe 20 min total), tripled the curry, added a dash of soy sauce, omitted the raisins and used vegetable broth instead of chicken. Overall this probably didn't affect the flavor much, but just some personal preferences - and this is one I'll be making again and again!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Aug. 23, 2009

This was really good. I made quite a few changes based on other reviews and based on what I had on hand. 1) I used red curry because that is what I had - I also tripled it like other suggested. 2) I added 1/2 cup of shreaded carrots and 1/2 a cup of french cut green beans. 3) omitted the onion because I did not have one and added onion powder instead 4) I used walnuts instead of almonds 5)I used olive oil instead of butter. THIS recipe was great!

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sulli3

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 22, 2009

I love this recipe! My boyfriend and I like to use half a white onion instead of the green onion and 3 teaspoons of curry (which isn't too spicy - really punches up the flavour.) Good as a side dish or a main course if you throw in some red peppers and prawns :)

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Dani1988

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Reviewed: Aug. 10, 2009

I would make it again. Very flavorful and easy to make.

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shmampie

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Reviewed: Aug. 5, 2009

i really liked how this rice turned out ive been making it every day since.. my brother said "this is how rice is supposed to look and taste" so i give it 5 stars for pleasing my entire family specially my lil bro

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sonm17

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Reviewed: Jul. 26, 2009

Delicious

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jutothelia

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Reviewed: Jul. 16, 2009

I LOVE rice pilaf and this one is definitely a keeper!

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TX SousChef

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Reviewed: Jun. 20, 2009

was perfect except I doubled the curry and only cooked 20 minutes.. Served it topped with Blackened Catfish. Sweetie loved it.

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ISOUTHERN

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Reviewed: Jun. 19, 2009

I left out the green onions, raisins and almonds just because I don't like those flavors in my rice, and it was HEAVENLY. I can't stop eating it. Yum! Thanks for a great recipe!

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Karen

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Reviewed: May 16, 2009

This was an easy, versitile, and delicious rice dish. I was making Crumb Coated Chicken Thighs, from this site, and this was the perfect side dish. I did make some modifications - extra onions and curry, olive oil instead of butter, used a brown/wild rice mix, and added a can of peas at the end. I didn't bother heating the broth and felt the salt was unnecessary as broth has so much. I was out of raisins and can't wait to make it with them. This will become a regular rice dish for us. Thanks

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AnnieM

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

This dish is AMAZING. I make it all the time because it is simple, fast, and delicious. I triple the curry powder because I like spicy food and omit the onion. I also add chicken to make it feel more like an entree.

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Haleyjoy

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Reviewed: Feb. 23, 2009

Very good recipe, although I did put in 3 times the curry powder and twice the green onion, and I also used half olive oil, half butter. Really delicious. Thanks

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meemee

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Reviewed: Feb. 1, 2009

Loved this recipe. I recommend cooking the rice about 10 minutes less than recommended. It was a little on the dry side, but that's mainly because we didn't watch it closely enough. This was fantastic along with Tarragon Grean Beans and also Tilapia with Pineapple Salsa.

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GnKHess

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Curried Rice Pilaf

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