If you fancy spicing up a regular rice dish give this curried rice recipe a go. It’s easy to make in either a rice cooker or in a pan on the hob. Plus, it’s adaptable depending on what you have available.
What You Need
The quantities below are enough for 4 generous servings. To make more or less, adjust the amounts accordingly. For more concise instructions, or to print this recipe out, please head to the card at the bottom.
Rice
I used white Basmati rice as this is what we usually have available but you can use any long-grain rice. I used 4 cups that came with my rice cooker (it’s this one if you’re interested) – but it weighed in at a total of 400g.
Water
If you are using a rice cooker, check the instructions to see what ratio of water to rice you need. I used 750ml of water.
Note: you will also need water to rinse the rice, but you can do this straight under the tap.
Vegetables
I used an onion and 2 sweet bell peppers. I chopped them up really small (I used the Ninja chopper to help speed things up).
Herbs and Spices
I used 2 tbsp of a medium curry powder, 1 tsp ground ginger, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp garlic granules and ½ teaspoon each of salt and pepper.
Making It
Like when you are cooking rice in a saucepan on the hob you will need to rinse it under the tap until it runs clear.
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Add the rinsed rice, water, chopped vegetables, spices, salt, and pepper into the rice cooker. Stir everything gently to ensure the peppers and spices are evenly distributed.
Close the rice cooker lid and start the regular cooking cycle. Let the rice cook until done (usually 15-20 minutes depending on your rice cooker).
Once the rice is cooked, fluff the rice with a fork. Optionally garnish with freshly chopped coriander and serve.
Curried Rice Tips:
- For a richer flavour, you can substitute the water with an equal amount of vegetable or chicken stock.
- This recipe serves 4 and pairs perfectly with curries, grilled meats, or roasted vegetables!
Storing Curried Rice
Fridge: After cooking, allow the rice to cool to room temperature. Transfer the rice to an airtight container and store it in the fridge for up to 3 days.
Reheating Curried Rice
From the Fridge
Microwave:
- Place the rice in a microwave-safe container and add a couple of tablespoons of water to add some moisture. Loosely cover the container with a microwave-sage lid or plate.
- Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
Stovetop:
- Heat a small amount of oil or butter in a pan.
- Add the rice and stir frequently over a medium heat.
- Add a splash of water or stock and cook for 5-7 minutes until heated through.
Safety Tip:
Make sure the rice is fully reheated and piping hot before eating. Reheat it only once to maintain food safety, as rice can develop bacteria if not handled properly.
Curried Rice
Ingredients
- 400 g basmati rice or any long-grain rice
- 750 ml water or as per your rice cooker instructions
- 1 large onion finely chopped
- 1 tsp garlic granules
- 1 tsp ground ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 medium red or yellow bell peppers deseeded and finely chopped
- Salt and black pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. This helps prevent the rice from becoming sticky.
- Add the rinsed rice, water, chopped vegetable mixture, spices, salt, and pepper into the rice cooker. Stir everything gently to ensure the peppers and spices are evenly distributed.
- Close the rice cooker lid and start the regular cooking cycle. Let the rice cook until done (usually 15-20 minutes depending on your rice cooker).
- Once the rice is cooked fluff the rice with a fork.
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