Curry Rice that’s packed with flavor, loaded with texture, and so easy to make. Just toss everything in a casserole dish and bake until perfectly fluffy. No mushy rice in sight!
Author’s Notes
Why We’re Always Making Rice
And, batching Curry Rice makes dinners way easier!
Of all the grains and sides, rice is the most made in my home. My kids will pick it over pasta (yes, really!) and even potatoes. I’m not complaining; I love rice too!
Because it’s requested so often, I usually make a big batch at the start of the week and store the leftovers in a large freezer bag in the fridge. That way, the kids can grab a scoop whenever they want. And yes, they actually eat it plain as a snack, ha!
While my baked white and brown rice are staples, I love using the same method (uncooked rice baked in a casserole dish with liquid) to make flavored versions too. I’ve shared herb rice, lemon rice, pesto rice, Mexican rice, yellow rice, and coconut rice…so it was definitely time for a curry rice! This one is outrageously flavorful and just as easy as the others. I hope you love it!
Curry Rice Ingredients & Tips
| Ingredient | What to Use | Helpful Tip |
|---|---|---|
| Basmati Rice | Uncooked basmati rice | Other rice types turn mushy or cook unevenly. |
| Chicken Stock | Full-bodied stock or broth like Swanson’s | Adds deep flavor without needing extra spices. |
| Carrots | Fresh large carrots, grated | Skip pre-shredded carrots; they lack flavor and the necessary moisture. |
| Garlic & Ginger | Frozen cubes, paste, or freshly grated | No need to sauté, just add directly to the dish. |
| Veggies & Spices | Onion powder and frozen peas | Measure and make a few extra “spice packets” with the seasonings so you can have curry rice even faster next time you make it! |
Featured Comment
“It worked! I was skeptical but this rice is fluffy and so flavourful!! We served it with curried shrimp. It’ll be on rotation for sure.”
– Erika
Storage
I like to add all the leftover curry rice to a big freezer bag and store it in the fridge; it’s so easy to scoop out and serve during the week! Here are the best ways to reheat leftover rice
More Curry Recipes To Love:
Curry Rice
Video
Equipment
- 9 x 13-inch baking pan ceramic or glass
Ingredients
- Cooking spray
- 1-1/2 cups uncooked basmati rice see note 1
- 2-1/2 cups chicken stock or broth (can use vegetable broth)
- 1 tablespoon yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper (1-1/4 tsp salt & 1/2 tsp pepper)
- 2 teaspoons minced garlic see note 2
- 2 teaspoons ginger paste
- 2 cups grated carrot 2 large carrots, see note 3
- 4 tablespoons unsalted butter
- 2 cups frozen peas
- 1/2 cup sliced almonds see note 4
- 1/4 cup finely chopped cilantro optional
- Tzatziki sauce optional, but SO good!
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch glass or ceramic dish with cooking spray. Grate peeled carrots using the large holes of a grater. Add uncooked rice, carrots, all seasonings, salt, pepper, garlic, ginger paste, and stock to the dish. Stir until combined. Smooth everything in an even layer and top with butter slices.
- Tightly cover with foil and bake for 40 minutes. Remove foil (save it) and bake rice uncovered for another 15 minutes.
- Remove from oven. Do not stir. Cover again with foil and let sit for 10 minutes. Don't rush this!
- Add peas and gently fluff the rice with a fork to combine. Stir in toasted almonds and cilantro (if using). Taste and adjust seasoning if needed. Serve plain or with the Tzatziki sauce.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Curry Rice
- Add a protein: Top with rotisserie or grilled curry chicken. If the chicken is cold, place it on the rice right after baking, cover with foil, and let it warm while the rice rests.
- Try other options: Serve with salmon, shrimp, soft eggs (over-easy is great), or thinly sliced flank steak.
- Add a sauce: A cooling cucumber sauce pairs so well with the warm spices.
- Scoop with bread: Serve with roti or naan for scooping; no fork required!
My Top Tips for Making Curry Rice
- Grease the dish well: Use plenty of cooking spray and don’t skip the butter!
- No need to thaw veggies: Frozen peas thaw almost instantly when mixed into hot rice.
- Give it time: The bake time is long but completely hands-off. Rushing it can leave the rice mushy or undercooked.
- Let it rest: It needs time to steam after baking to get that perfect fluffy texture.
How would you go about adding a vegetarian protein such as beans?
I’d stir through white beans (drained & rinsed) with the peas at the end!
It worked! I was skeptical but this rice is fluffy and so flavourful!! We served it with curried shrimp. It’ll be on rotation for sure.
YUM! I am so happy you loved this! Thanks Erika!
As your dad, the rest of our family absolutely loved this dish and so did our daughter’s fiancé when he dropped by to see our daughter. A perfect combination. We left wanting more and looking forward to the next time.
I am so thrilled to hear this! Thanks Scott! 🙂