Quick Raspberry Curry Rice Recipe: An Exciting New Side Dish Recipe for Rice Lovers by Melissa Vickers
I don’t ordinarily think of raspberries as my “go to” ingredient for anything. I like the flavor OK, but just don’t think about it. I am discovering that it makes an interesting add-in for a dish to provide just a little sweet surprise.
This easy curried raspberry rice recipe is one I adapted from Penzey's Spices. It's an exciting side dish recipe for rice lovers! If raspberry isn’t your thing, try adding some honey instead.
Cuisine: Indian / American
Prep Time: 10 minutes (approximately)
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 1 cup uncooked rice (I used a package of Uncle Ben’s Ready Rice Jasmine)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon curry powder (I used Penzey's)
- 1 tablespoon raspberry preserves (I used Pensey's Raspberry Enlightenment, but you could use Simply Fruit Raspberry or your favorite) or 2 - 3 teaspoons honey
- 1 tomato, chopped small (Because my husband only eats tomatoes in sauce or in ketchup and not in chunks, I omitted)
Here’s how to make it:
- Cook the rice according to package directions.
- When the rice is done, heat the oil and butter in a large pan over medium-high heat until sizzling. Add the curry powder and cook 1 minute, stirring. Add the rice and toss to coat.
- Drizzle in the raspberry preserves or honey. Stir in the tomato, if using, and cook just a minute to warm.
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