Curried Rice (Caribbean Style)
Curried rice is a simple Caribbean side dish made by cooking curry powder with onion and tomato before simmering it with rice until fluffy. It has a mild curry flavor and golden color that pairs well with everything from stewed meats to baked chicken and seafood.
Growing up, plain white rice was the rice we had most often, so I’d somehow never made curried rice myself. Then I came across this recipe in one of my old Caribbean cookbooks and figured it was about time I changed that. I’m glad I did. It’s simple, flavorful, and just different enough from plain rice to earn a spot on my regular menu.
What is curried rice?
Curried rice is a seasoned rice dish made with curry powder and simple aromatics. Unlike a heavily spiced curry dish, the rice has a mild curry flavor from the curry powder, onion, and tomato. The grains remain separate and tender, making it a great alternative to plain white rice without overpowering the rest of your meal.
Ingredients for curried rice
- Parboiled rice: This is the rice I used when testing the recipe. It holds its shape well and gives you tender, separate grains. Other varieties, such as jasmine or basmati, may work, but the water and cooking times will need adjusting.
- Curry powder: Caribbean curry powder gives the rice its golden color and mild curry flavor. You can substitute garam masala for a warmer, more aromatic flavor. Turmeric can also add color in a pinch, but it won’t give you the same curry taste.
- Butter or oil: Either works for cooking the onion and curry. Butter adds a little richness, while oil is a good alternative.
- Onion and tomato: These form the flavor base. Finely chopping the tomato helps it cook down, although you may still see small pieces of skin in the finished rice.
- Water: Used to cook the rice. You can substitute chicken or vegetable broth for additional flavor.
- Salt: Enhances the flavor of the rice and curry. Adjust to taste.
See the recipe card below for exact measurements and instructions.
How to make curried rice
- Prepare the ingredients. Peel and finely chop the onion. Wash and finely chop the tomato. Rinse the rice and drain well.
- Cook the aromatics. Heat the butter or oil in a saucepan over medium heat. Add the onion and cook until softened. Stir in the tomato, salt, and curry powder. Cook gently until the tomato begins to soften and the curry becomes fragrant, without browning.
- Add the rice and water. Stir in the rinsed rice and water. Bring to a boil.
- Simmer the rice. Reduce the heat to low, cover, and simmer for 10 minutes. Check for sticking, cover again, and cook for approximately 8 more minutes, until the rice is tender and most of the water has been absorbed.
- Finish cooking. Remove the lid and continue cooking over low heat for about 4 minutes if needed to evaporate any remaining moisture. Watch carefully to prevent sticking or burning.
- Rest and serve. Remove from the heat, cover, and let the rice rest for 10 to 15 minutes. Fluff with a fork before serving.
Tips for making curried rice
- Use parboiled rice: This recipe was tested with parboiled rice, which gives you tender, separate grains. Other types may need different amounts of water and cooking times.
- Keep the heat low: Once the rice comes to a boil, reduce it to a gentle simmer. Check it during cooking, especially toward the end, to prevent sticking.
- Let the rice rest: Leave it covered for 10 to 15 minutes after removing it from the heat. This helps the moisture distribute evenly and gives the rice a better texture.
- Don’t overdo the curry: One tablespoon gives the rice a mild curry flavor and golden color without overpowering the dish. Remember, this is seasoned rice, not a curry meant to be eaten with roti!
What to serve with curried rice
Curried rice pairs well with all kinds of Caribbean dishes, especially stewed meats with plenty of gravy. I’ve served mine with stewed oxtail and stew turkey neck, along with pigeon peas and cucumber salad.
It’s also delicious alongside baked chicken, stewed chicken, grilled meats, or fried fish. The mild curry flavor complements these dishes without competing with their seasonings.
How to store and reheat curried rice
Allow the curried rice to cool quickly, then transfer it to an airtight container and refrigerate within one hour. Store in the refrigerator for up to 3 to 4 days.
For longer storage, freeze in individual portions for up to 3 months.
To reheat, add a splash of water and warm in the microwave or a covered saucepan until steaming hot throughout. Reheat only the portion you plan to eat, and avoid reheating the same rice more than once.
Frequently asked questions
No, this recipe has a mild curry flavor rather than a lot of heat. The spice level can vary depending on the curry powder you use, so choose a mild blend if you prefer less heat.
Absolutely! Peas, carrots, sweet corn, or diced bell peppers would all work well. I prefer keeping this version simple so it pairs easily with different main dishes. If adding vegetables, you may need to adjust the cooking time or liquid slightly.
Yes, although I haven’t tested this method myself. Cook the onion, tomato, salt, and curry powder in a skillet first, then transfer everything to the rice cooker with the rinsed rice and water. Use the appropriate setting for parboiled rice and follow your cooker’s guidance for liquid amounts. Let the rice rest for about 10 minutes before fluffing.
Recipe
Curried Rice (Caribbean Style)
Ingredients
Method
- Peel and finely chop the onion. Wash and finely chop the tomato. Rinse the rice and drain well.
- Heat the oil or butter in a medium saucepan over medium heat. Add the onion and cook until softened. Stir in the tomato, salt, and curry powder. Cook gently until the tomato softens and the curry becomes fragrant, without browning.
- Add the rinsed rice and water. Stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 10 minutes. Check for sticking, then cover and cook for approximately 8 more minutes, until the rice is tender and most of the water has been absorbed.
- Remove the lid and continue cooking over low heat for up to 4 minutes, if needed, to evaporate any remaining moisture. Watch carefully to prevent sticking or burning.
- Remove from the heat, cover, and rest for 10 to 15 minutes. Fluff with a fork before serving.
Notes
- This recipe was tested using parboiled rice. Other varieties may require different water amounts and cooking times.
- The curry flavor is intentionally mild. Different curry powder blends can affect the flavor and heat level.
- Chicken or vegetable broth can replace the water for additional flavor.
Recipe Printed From ThisBagoGirl.com
