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 User ID: 7361115 227574
Reviewed Jun. 7, 2015

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

[email protected] User ID: 2731069 223377
Reviewed Mar. 23, 2015

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

Jocelyns42 User ID: 4476329 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 User ID: 4476329 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 User ID: 3739040 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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