Recipe by Isaac LeFever
"Simple but delicious curried rice that will go well with essentially any meal."
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black pepper to taste
ground cumin, or to taste
ground curry powder, or to taste
chili powder, or to taste
uncooked white rice
This rice tasted pretty good, but the mix of curry powder and soy sauce didn't make for a very appealing color. I would recommend omitting the soy sauce and adding some turmeric and/or saffron for a really "curry" color. Also mix in some chopped onion and peas for both flavor and color.
Despite my preference for flavorful foods, the proportion of cumin, curry powder and chili powder to the amount of rice seems incorrect. I doubled the amount of rice; the spices were still too heavy. The correct proportion might be 1 tsp or each instead of 1 tbs of each.
Yummy Yum Yum!!! This rice was fabulous! I couldn't find vegetable bouillion cubes so we used a chicken one and it tasted great!! The spices were all perfect and I used 1 TBSP each as listed on the recipe. I've made other curried rices before and it just didn't have enough flavor to my husbands liking...this took the cake!!!! It tasted like something you'd get our local Thai resturant!! Thanks so much Issac.... we love this rice!!!
I really liked this rice. Didn't have a problem with the quantity of spices, although it did seem a bit dry. I will add a bit more water next time.
The nutritional information seems out of wack for this...calories (533 cal/serving) seems way high, I assumed it was an error...
The rice was great but be forewarned that it is very spicy! I had my brother and sister-in-law over when I made this and they both liked it but couldn't eat much because it was too hot for them. I'll definitely make it again but I'll go a little lighter on the seasonings.
Exellent. I used a cup of organic vegetable broth instead of the vegetable bouillon and water. I didnt have any problem with the quantity of spices either,seemed just right to me. Good stuff.
I've been searching for a great curry recipe and this is definately a keeper! It tasted wonderful. I did use chicken broth instead of veggie and I needed to add an extra cup of water in order for the rice to cook through. I will be making this again.
I halved the spices, but I think next time I will try them at full strength. This tasted GREAT! And it's nice not to have to add anything to my grocery list to make it. This will be something I make often.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Curried Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 262
** Calories from Fat: 72
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