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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Reviewed: Jan. 29, 2009

Loved it. One of the top rice recipes I've made from this site. Even worked without the golden raisins (didn't have them on hand). Delicious!

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w1shfulth1nker

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 2, 2009

Great dish. I doubled the curry like others suggested and it was wonderful. Served it with lamb, hummus and pita. It was a hit.

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tammie

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

Delicious and easy to make! Add in a bit of extra curry powder to really get that curry flavor out.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 16, 2008

I made one change and added one ingredient. Instead of almonds, I used cashews. And to add one more veggie component, I threw in a handful of frozen green peas when the rice had about 5 mins cooking time left. Garnished with cilantro it was perfect - a little sweet, a little salty, a little spicy.

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gapch1026

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Reviewed: Aug. 22, 2008

This is quite good. My husband loved it but I thought it was a bit on the salty side--perhaps because there was salt already added to the broth. I used white onions instead of green, olive oil instead of butter/margarine, and toasted sunflower seeds instead of almonds (b/c I ran out). This mix worked well. I would make this again.

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Simone

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Aug. 15, 2008

Really good! Omitted the nuts, not crazy about crunchy stuff in my rice. Otherwise, followed exactly as written. Nice light but still flavorful side dish. Paired well with Chicken Fried Chicken (from this website--best chicken EVER!)

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Morganirek

Cooking Level: Expert

Home Town: Denham Springs, Louisiana, USA

Living In: Livingston, Louisiana, USA

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Reviewed: Aug. 12, 2008

Really good. Just-right seasoning and amounts of onions, raisins, and almonds. I did substitute olive oil for half of the butter. Delicious and attractive dish.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Jul. 16, 2008

i love this! i love aromatic food, and the curry was just the ticket. i doubled the curry, though, and added 1/4 cup of chopped chives, and used cashew pieces instead of almonds. i also used chicken bouillon cubes instead of the canned one, so i thought i didn't need to add salt. turns out, it wasn't as salty as i wanted it to be, so i had to add salt anyway. it turned out really great for the first try! i served it along with the Balinese Chicken Wings recipe on this site.

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ayyed

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

I had to leave the raisins out of this dish because I would not have liked it at all that way. Turns out, we didn't particulary care for this rice anyway. Even with added curry, the flavor is too mild. For any prominant flavor at all, you must add the almonds. This recipe seems to be a good starting point, but other seasonings need to be added to give it more taste appeal.

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Janine

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

It tasted really good. I halved everything because I was only cooking for 2, but I put in 1 1/4 tsp curry. I just couldn't imagine it tasting "good" without that much curry. I didn't have any almonds but I know i like raisins in my rice, so i doubled the raisins too. This recipe is a keeper.

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NINA24

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Reviewed: Jul. 14, 2008

Fantastic! I love this rice pilaf. Very easy to cook and delish!

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angelinstl

Cooking Level: Beginning

Home Town: Topeka, Kansas, USA

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Reviewed: Jul. 11, 2008

Excellent! I upped the curry powder to a tablespoon, and used olive oil instead of butter. Regular onion works just fine. This was flavorful and sophisticated.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 29, 2008

This is a really pretty, colorful, flavorful and different side dish! I doubled the curry following the lead of previous revievers and still found it very mild, not nearly prominent enough. Curry has a delicious flavor that is not hot, so it could easily be tripled in this recipe. Leave out the raisins if you must (and as hubby would have preferred) but the toasted almonds are a must!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 23, 2008

Wow. I made this and I needlessly worried my family would not like but they LOVED it. I made it exactly as instructed in the recipe, except I put in considerably more curry powder, as I enjoy a stronger flavor. My household consists of me, my husband, two teens, one toddler and my elderly, ill father-in-law. Every single one of them had seconds or, in my son's case, thirds! Easy to make and delicious! I will definitely be making this often.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jun. 18, 2008

I made this rice the other day for my family. It was really YUMMY and tasted great with the kebabs that I made on the grill. I didn't have raisins onhand, so I didn't use them. Don't leave out the toasted almonds....they really made the dish. It seemed to be done earlier than the recipe time, so I would advise you to watch it. I didn't think that my husband would like it, but he did and was looking for the leftovers in the fridge the next day (he usually isn't very good at using leftovers).

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jeng71

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Reviewed: Jun. 13, 2008

Wow! Was this easy and delicious! No more boring rice. I followed the recipe but tripled the curry and sprinkled in a little cayenne to add zip. Instead of plain raisins I used a mix of golden raisins, dark raisins and dried cranberries. Didn't even need to toast the almonds but I'm sure it would make this even more delicious if possible! I will make this often because it doesn't overpower the other food on the plate. Served it with a seared ribeye and green beans. Maybe next time with chicken or grilled shrimp on top. Awesome!

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krista v.

Cooking Level: Expert

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Reviewed: Jun. 9, 2008

I made the recipe pretty much as described but felt that it was lacking some zip.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jun. 3, 2008

This was an excellent side dish! I doubled the recipe because I was serving 12 people. I also gave a heaping measure of curry because I like it. I took the advice of another cook and used the almond slivers found near the bagged salad at the grocery. I will definitly be adding this to my list of favorites. It pairs well with the Honey Baked Chicken II from this site. Thanks for a great recipe!

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