Curried Rice

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 tablespoons butter
  • 1 cup finely chopped onions
  • 3 tablespoons curry powder
  • 2 tablespoons all-purpose flour
  • cups Chicken Stock
  • 1 cup heavy cream
  • ½ cup milk
  • 3 cups cooked rice


    1. Melt the butter in a large skillet. Sauté the onions in it until golden. Blend in the curry powder and flour and stir until a smooth paste forms.

    2. Gradually add the stock, cream and milk. Mix well, stirring, until the sauce is thickened and smooth.

    3. Add the rice, turning it over gently in the sauce until all the liquid is absorbed. Cook lightly for five minutes. Serve very hot, with a sprinkling of curry powder.