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

Robin Bashinsky
Recipe by Cooking Light July 2016


Iain Bagwell; Styling: Margaret Monroe Dickey

Recipe Summary

Serves 4 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

246 calories; fat 5.2g; saturated fat 2g; mono fat 2.1g; poly fat 0.7g; protein 6g; carbohydrates 48g; fiber 2g; cholesterol 8mg; iron 2mg; sodium 290mg; calcium 29mg; sugarsg; added sugarg.