Photo: Iain Bagwell; Styling: Margaret Monroe Dickey
Yield
Serves 4 (serving size: about 2/3 cup)

Sauté the rice and curry first­--the grains will toast and the spices will become even more fragrant.

How to Make It

Melt butter in a medium saucepan over medium-high heat. Add almonds; sauté 3 minutes. Stir in rice, curry, and garlic; cook 1 minute. Add stock and salt; bring to a boil. Reduce heat; cover and simmer 12 minutes. Remove from heat; let stand 10 minutes before serving.

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