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Curried Rice with Almonds

Total Time

Prep: 10 min. Cook: 35 min.


10 servings

????In this rice dish, green onions and sweet red pepper give holiday color, raisins bring a touch of sweetness and almonds add crunch. I think you’ll agree that the mild curry flavor pleases all palates. —Janice Christofferson, Eagle River, WI


  • 1/2 cup thinly sliced green onions
  • 1/3 cup chopped sweet red pepper
  • 3 tablespoons butter, divided
  • 1-1/2 cups uncooked long grain rice
  • 1 teaspoon minced fresh gingerroot
  • 3 cups hot water
  • 1/4 cup golden raisins
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons chicken bouillon granules
  • 1 to 2 teaspoons curry powder
  • 1 teaspoon grated lime zest
  • 1 can (8 ounces) pineapple chunks, drained and cut into thirds
  • 1/3 cup slivered almonds, toasted


  1. In a large saucepan, saute onions and red pepper in 1 tablespoon butter until tender; set aside.
  2. In the same saucepan, saute rice and ginger in remaining butter until golden brown, 4-5 minutes. Stir in the water, raisins, lime juice, soy sauce, bouillon, curry and lime zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 16-20 minutes. Stir in pineapple and the red pepper mixture. Garnish with almonds.

Nutrition Facts

3/4 cup: 195 calories, 6g fat (2g saturated fat), 9mg cholesterol, 382mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic exchanges: 2 starch, 1 fat.

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