Curried rice with raisins is a simple recipe made with broth, onions, curry powder and raisins. The aromas while cooking bring back lots of memories for me.Back in the day when I was growing up, my mother’s curried rice with raisins seemed pretty fancy. Probably not anymore, but it’s still delicious and I still love it. We ate it with lamb, beef or chicken. We used beef broth when the rice was paired with meat and chicken broth when paired with chicken. Nowadays, of course, many would prefer to use vegetable broth which makes it a nice vegetarian side dish.
The curried rice has a mild curry flavor with some sweetness from the raisins. The onions and parsley enhance the flavor and there are many other things you can do to intensify the flavors even more.
The recipe uses Basmati rice. Long grain white rice and Jasmine rice work well too. Just be mindful that the liquid to rice ratios may be different. For Basmati, I use a rice to liquid ratio of 1: 1.5. For long grain rice, I use 1: 1.75. Be sure to check the package for directions.
Tailor To Your Taste
- Add roasted chopped cashews just before serving
- For more intense flavors, substitute cilantro for the parsley, add a pinch of turmeric, add more curry powder and/or use full strength broth.
- Saute finely chopped red peppers with the onions.
- Use chicken, beef or vegetable broth.
- Add spiciness with chili flakes.
- Instead of golden or dark raisins, try dried cranberries or chopped dried apricots.
- Add a sliver of butter after cooking for extra richness.
Make Ahead Curried Rice with Raisins
- The rice dish can be made ahead and rewarmed in the microwave (or the stove top) with a few tablespoons of broth or water to keep it moist.
Curried Rice with Raisins Recipe
- 1 cup Basmati rice, rinsed well and drained in a strainer Note 1
- 2 green onions (green and white parts), finely chopped
- 2 tsp butter (or vegetable oil)
- 1 1/2 cups broth (chicken, beef or vegetable)
- 1 1/2 tsp curry powder (or more to taste)
- salt and pepper to taste Note 2
- 1/2 cup raisins (golden or dark)
- 1/4 cup chopped parsley, for garnish (optional)
- SAUTE: Heat butter (or oil) on medium and saute the onions until soft, about 1-2 minutes. Add rice, curry and salt. Mix well and continue to cook another 2 minutes.
- COOK RICE: Add broth and raisins. Bring to boil. Reduce heat to low/simmer, cover tightly and cook for about 15-20 minutes or until liquid is absorbed. If rice is too firm, add a bit more broth and cook for another few minutes.
- SERVE: Let stand for 5 minutes. Fluff with a fork and mix in parsley if desired. Serve immediately.
- Rice: Jasmine or long grain white rice can be used instead of Basmati rice. For long grain white rice, add an extra 1/4 cup broth.
- Salt: The amount of salt will depend on the broth used. If using low-salt broth, add 1/2 tsp or more. Start with less, then taste and adjust if needed.
- To Make Ahead: Make earlier in the day or a day ahead. Leave out parsley initially. When ready to serve, add a few drops of water, cover (but allow for steam to escape), reheat in microwave on high for about 90 seconds. Add parsley. If making an hour or two ahead, leave on counter in pot and reheat on medium low, stirring, with a few tablespoons of liquid.
This recipe was originally posted in September 2016 and has now been updated with new pictures.
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