Individual portion of K-12 Curried Rice

Curried Rice

Sweet and savory, this dish featuring U.S.-grown rice is full of rich curry flavor and sweet bits of dried fruit. This enticing side dish goes well with chicken or fish.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
    50
  • Serving Size
    ¾ cup

Ingredients

  • 3¼ pounds brown parboiled rice
  • ¼ cup curry powder 
  • 1¼ pounds frozen onions, thawed and diced
  • 1¼ pounds golden raisins
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 3 quarts and 1 cup low sodium vegetable stock

Directions

  • Add rice, curry powder, onions, raisins, oil, and salt to a 2-inch full-size steam table pan.
  • Mix to combine.
  • Add vegetable stock. Stir to combine.  
  • Cover tightly and bake at 350 °F for 30 to 45 minutes, or until rice is thoroughly cooked and tender.

CCP: Heat to 165 °F for 15 seconds.
CCP: Hold for hot service at 135 °F or higher.

Recipe Notes

3/4 cup (6oz spoodle) cooked rice portion provides: 1 oz. eq. grains, ⅛ cup fruit.

Source: Samantha Cowens-Gasbarro, Healthy School Recipes.

Nutrition Facts

  • Serving ¾ cup cooked rice
  • Calories 160kcal
  • Total Fat 1.5g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 70mg
  • Carbohydrates 34g
  • Dietary Fiber 2g
  • Sugar 0g
  • Protein 3g