Green Tea & Curry Rice

Visit the Indian Food Glossary for information on the ingredients in this recipe
Green Tea & Curry Rice

By itself, or with a little butter or fried mustard seeds stirred in, rice is of course a delicious side to almost any meal, but I have to admit that it's often an afterthought after planning a main course. Fortunately, its versatility in combining with so many flavors makes it a snap to dress up rice to make it look like you spent just as much time planning it as anything else on the table.

For just one example, cooking rice in green tea and mixing in a little curry powder and raisins will take you no more than 5 minutes longer in preparation and cooking than making a pot of plain rice, and it makes a beautiful and tasty accompaniment to any lightly spiced meal. Adjust the curry powder to suit your taste in heat.

Green Tea & Curry RiceGreen Tea & Curry Rice
Recipe by
Cuisine: Indian
Published on October 9, 2008

Simple but elegant rice and steeped raisins cooked in green tea water with fragrant curry powder

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  • 1 cup basmati rice
  • 2 cups water
  • 1 green tea bag or 2 teaspoons loose tea in a tea-ball
  • 2 tablespoons raisins
  • 1 tablespoon unsalted butter
  • 1 generous teaspoon curry powder
  • 3/4 teaspoon sea salt
  • Rinse the rice and air dry for at least 30 minutes in a fine-mesh strainer. Meanwhile, gently steep the tea in 2 cups of water over simmering heat, just until the water has a little color without becoming a drinking tea. Remove the water from heat, and add the raisins to soak.

  • In a medium saucepan with a tight-fitting lid, melt the butter over moderately low heat and stir in the curry powder until blended. Add the water with the raisins, and turn up the heat to bring the water to a boil. Just as soon as it reaches a boil, add the rice and give it one quick stir. Immediately turn down the heat to low, cover, and let cook for exactly 15 minutes without disturbing.

  • Remove from heat, stir in the salt with a fork, and serve.

Makes 4 side servings


Laavanya said...

Wow.. how unique. Does the green tea lend a light bitterness?

Anonymous said...

Marvelous! What a great way to use the tea. And I have just the coconut-based main dish to serve this alongside. . . ! ;)

Susan said...

So novel and simply elegant.

Arundathi said...

what a great idea!

Priya Suresh said...

Wowow wat a creativity of mixing two really different ingredients..looks delicious...

Sangeeth said...

great idea! creative! and I have tagged you!

Jen said...

I made plain white rice this week because I couldn't think of anything interesting to do with it-- next time that happens I'll definitely try your recipe.

Susan from Food Blogga said...

This is such an innovative recipe, Lisa. I especially love the contrast between the sweet raisins and the spicy curry. Mmmm....

Usha said...

I absolutely love tea but would have never ever thought to add that to rice...this is it:)

sra said...

Wow, I'd never have thought this up. How does the rice taste?

In North India, a bit of tea liquor is added to channa as the gravy's being cooked.

TBC said...

Wow, that is unique, Lisa. I wonder what it tastes like. I guess I'm just gonna have to try it out sometime.

Sara said...

sounds wonderful! i'll have to try it. and what is the green dish? spinach?

Lisa Turner said...

Sara: yes, it is an Indian spiced creamed spinach that goes very nicely with the mellow sweetness of the green tea rice.

Laavanya: no, any bitterness from the tea is washed out by the sweetness of the rice and raisins.

This really is a lovely rice to serve with almost any Eastern meal, but especially alongside a spicy dish.

Laura Paterson said...

What a beautiful idea - I love it!