Curry Rice Pilaf

Demonstrated by: Lynn Lee of Kitchen Connection.
Entertaining with Style - November 28, 2004.



Curry Rice Pilaf

  • 2 cups jasmine rice
  • 1 tablespoon butter
  • 1/2 cup minced onion
  • 2 tablespoons curry powder
  • 3/4 cup canned coconut milk
  • 1 can (14 oz) chicken stock plus enough water to make 2 cups
  • 1/2 teaspoon salt, or more, to taste
  • Fresh ground pepper, to taste
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped peanuts or cashews, for garnish


  1. Rinse and drain rice; cover with water and let sit for about 1 hour.
  2. Drain rice thoroughly in a colander and set aside.
  3. In a 3 quart saucepan, heat butter and sauté onion until soft and translucent.
  4. Add curry powder and cook for 10 to 15 seconds to toast and release fragrant oils.
  5. Add drained rice, coconut milk, chicken stock, salt, and pepper.
  6. Cover saucepan, bring to boil; reduce heat to lowest setting.
  7. Remove lid and continue to simmer for 10 minutes or until rice appears higher than the water surface.
  8. Cover saucepan, turn off heat and let sit for another 20 minutes.
  9. Do not remove the lid during the last 20 minutes.
  10. Just before serving, stir in the green onions and garnish with peanuts.

Makes 6 servings.


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