Curried Apple Rice is a perfect fall side dish. It’s a nice combination of sweet and savory flavor and fall apples are the key.
This simple side dish will be ready in about 30 minutes. The rice is simmered in apple cider with fresh sweet apples. Curry powder, celery, and onions add a nice savory contrast. This would make a great side dish for Roast Chicken. pork chops, or baked chicken breasts along with a green salad.
Apple Cider is the perfect fall drink and it can be used many different ways. It is a great cocktail ingredient in this Apple Cider Mule.It is a nice addition to the salad dressing in Apple Walnut Salad with Cheddar Croutons. It also pairs well with the tender chicken in this Apple Cider Chicken Thighs recipe.
If you are a fan of curry flavor, you might also like this Broccoli Curry Recipe.
SOME THINGS TO KNOW: FAQ’S
- Curry is a spice blend, commonly used in Indian cooking. Read What is Curry Anyways? to learn more about curry powder, curry paste, curry leaves and curry roux cubes.
- Granny Smith apples would be a good choice for this recipe. They are green apples that are good to cook with. Read 17 Types of Apples for Cooking and Baking for other options.
SPECIAL EQUIPEMENT NEEDED:
- Large saucepan, large pot, large skillet, or large frying pan with lids.
- If you don’t have apple cider on hand, apple juice can be substituted without compromising the flavor too much.
- While currants add a unique flavor, raisins work perfectly as a substitution if that’s what you have in your pantry.
- You can substitute brown rice for the long grain rice. This will increase both the amount of liquid needed as well as the cooking time so follow the package instructions for those requirements.
- You can use any vegetable oil to replace the olive oil or even melt butter in its place.
- If you do not have yellow onions, red onion or green onions can be substituted.
HOW TO STORE LEFTOVER CURRIED APPLE RICE:
- Curried Apple Rice can be stored in the refrigerator for up to 3-4 days. Allow the rice to cool to room temperature before storing it. Place it into an airtight container or a sealable plastic bag. Make sure to remove as much air as possible to prevent moisture buildup.
- As with refrigeration, allow the Curried Apple Rice to cool to room temperature before freezing it. Use freezer-safe airtight containers or resealable bags to store it. It can be stored in the freezer for up to 2-3 months without significant loss of quality.
HOW TO REHEAT CURRIED APPLE RICE:
- To reheat the rice in a microwave oven, place the desired portion of Curried Apple Rice in a microwave-safe container. Add a splash of water or apple juice to prevent it from drying out. Cover with a microwave-safe lid or microwave-safe plastic wrap with a vent. Heat on medium power in 30-second intervals, stirring between each interval, until the rice is heated through.
- To heat the rice on the stovetop, place it in a saucepan, add a little water or apple juice, and gently heat it over low to medium heat while stirring frequently. This method may take a bit longer but can help maintain the texture.
Heat the olive oil. Add the apples, onion and celery to the pan. Cook for 2-3 minutes until they begin to soften.
Add the rice, currants, curry powder, salt and pepper to the pan.
Stir in the apple cider. Bring the mixture to a boil, cover the pan and simmer for 20 minutes until all of the cider is absorbed.
Let the cooked rice sit covered for 5 minutes then fluff it with a fork.
Curried Apple RicePrint This
- 1 tablespoon olive oil
- 1 apple, cored and cut into ½ inch cubes, leave the peel on
- ½ cup yellow onions, chopped
- ½ cup celery, diced small
- 1 cup long grain rice
- ½ cup currants ( raisins can be substituted))
- 2 teaspoons curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups apple cider ( apple juice can be substituted)
Heat oil in a skillet that has a cover over medium heat.
Add the diced apples, onion and celery. Cook for 2-3 minutes, stirring occasionally until they begin to soften.
Add the long-grain rice, currants, curry powder , salt and pepper to the pan. Combine the remaining ingredients well.
Add the apple cider and stir.
Bring the mixture to a boil over medium-high heat. Once it is at that level, turn the heat to low and cover the skillet.
Let the rice simmer on low for 20 minutes, stirring only once or twice, until all of the cider is absorbed and the rice is tender.
Turn off the heat and let the rice sit covered for a few minutes then fluff it with a fork.
Once the rice is ready, taste it. The salt and pepper are optional and you should add them only to your own taste.