Curried Rice Pilaf Recipe
Curried Rice Pilaf Recipe photo by Taste of Home
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Curried Rice Pilaf Recipe

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In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. —Lee Bremson, Kansas City, Missouri
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 4-6 servings


  • 1/2 cup chopped green onions, divided
  • 2 garlic cloves, minced
  • 1/4 cup butter, softened
  • 1-1/2 cups uncooked long grain rice
  • 1/2 teaspoon curry powder
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 cup golden raisins
  • 1/2 cup chopped almonds, toasted

Nutritional Facts

1 cup: 347 calories, 14g fat (5g saturated fat), 20mg cholesterol, 744mg sodium, 50g carbohydrate (9g sugars, 3g fiber), 7g protein .


  1. In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned.
  2. In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions. Yield: 4-6 servings.
Originally published as Curried Rice Pilaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p71

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Maria081576 227574
Reviewed Jun. 7, 2015

"Super tasty dish! Love the ingredient combo. The whole family loved it. Will definitely make again!"

MY REVIEW 223377
Reviewed Mar. 23, 2015

"Wow! My second go 2 recipe for a needed side dish for any type of meal."

Jocelyns42 82249
Reviewed Jan. 27, 2010

"Fantastic recipe. Easy to make and a big crowd pleaser. I doubled the recipe and brought it to a work potluck. They ate all of it!!"

Jocelyns42 99934
Reviewed Nov. 13, 2009

"This is fantastic! Went well with backed chicken and sauted zucchini! No need to wait for the holidays."

Jan Bowey 51647
Reviewed Nov. 11, 2009

"Easy to make & my family loved it. I substituted dried apricots and pecans for the almonds and raisins because I had them on hand"

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