OH MY GOSH I’M SORRY DON’T HATE ME FOR BEING SUPER MIA FOR THE LAST MILLION WEEKS. That spontaneous trip to North Carolina totally threw off my blogging schedule, and after that I basically went directly to Las Vegas to visit my brother and sister in law, and I just got back from that trip yesterday. I’M SORRY! I have felt slightly guilty about it in the back of my mind for the last few weeks as the blog sat totally ignored in my little corner of the internet. Myyyy B. My husband is coming home from his deployment soon, so things might get a little off again, but I promise everything will normalize soon!!
So…bear with me through this crazy (but fun) time of life, internet friends!
It is a particularly irritating time to be off my blogging schedule, becauussee I have so many delicious recipes ready to share with you in this new Instant Pot series. A few weeks ago, when I posted these Instant Pot Carnitas, I made it very clear how much I love my new Instant Pot (spoiler: a crap ton). And the love just kept on growin’ as I tested different recipes, including this delicious rice.
This rice cooks for THREE minutes in the Instant Pot (not counting time it takes to come to pressure), and it is mouthwateringly yummy. A little more dense than regular rice, but not mushy or heavy. I like the tiny bit of added density – it makes it heartier and more satisfying.
Let’s talk about the flavor going on in this rice. We’ve got two main things happening:
- Veggie stock
- Curry powder
If you aren’t cooking your rice in some sort of broth or stock, GET YOUR LIFE TOGETHER. Just kidding, I love you. Sorry for being bossy. But for reals, make this happen. It adds a billion grams of flavor to your rice where water adds a big fat zero. As for the curry powder, we add two big tablespoons, which seems like a ton, but this ends up making nine servings – that’s a big pot o’ rice. And I don’t know if you’ve had plain rice lately, but dat stuff blaaaand. So…imparting as much flavor as possible is key. And two tablespoons of curry powder gets the job done, yo.
Once the rice is cooked, we add even more layers of flavor with almonds and cilantro. Almonds and yellow curry taste wonderful together. It’s one of my new favorite things. I’ve used this little duo in several different recipes since I tried it out on this rice.
The almonds not only add some nice, nutty, deep flavor, but they also add a great crunch to the rice, giving some variety in texture. The cilantro adds freshness, and the flavor of this yummy herb also pairs well with curry. Basically, if I’m putting it simply, you have a flavor party in yo mouf.
Y’all. These last few weeks have been the whirlwind of all whirlwinds. Between a random, totally unplanned, week-long trip to North Carolina that ended only one day before a trip to Vegas to visit family, things have been crazy, but so fun.
Las Vegas is BAE. We had so much fun. We hiked the Red Rocks, where I attempted and failed to climb a large boulder (#strug), went horse back riding, had tons of awesome food, saw a massive show down on the strip (Criss Angel), and just caught up and and all had so much fun together. There was a bar we went to called The Laundry Room, and it’s super private. You have to text the hostess in order to potentially get a reservation, and if she says yes, you go into this sneaky backroom that is styled like a speakeasy, and there is barely anyone there because they keep their reservation count low to create a quiet, intimate environment. This bartender was super legit…he made me and Old Fashioned but lit apple wood chips and “smoked” my glass first…like…what. Brought it over to my table and lifted up the cup, releasing a delicious smelling little billow of smoke. I was like…I’m not cool enough for this bro, but your beard is fantastic.
Needless to say, I felt fancy.
The most hilarious experience ever happened the next day at an all you can eat sushi place that we went to for a late lunch. I repeat…all – you – can – eat – sushi. Aka DREAMS. The amount of sushi we got would disgust you. At the end, we decided to get one last roll to really get our full money’s worth, but we got too full to finish while we were less than half way through that last roll. So the waitress comes over, we tell her we’re done, and she says that we can’t leave any more than two leftover rolls or we have to pay full price for the sushi (above the all you can eat umbrella price)…our eyes got big and panicky as we stared down at the two huge plates of sushi that we had to all but finish as our stomachs wept at the impeding doom.
It was a struggle, but we completed the task at hand and then felt like death for the rest of the day. My brother may or may not have snuck one huge piece of sushi into a napkin and shoved it into his wife’s purse so he didn’t have to eat it…I’ll just leave that out there and not confirm or deny whether it happened or not.
Such a fun few weeks! And now are back to the normal daily grind, so get ready for some ballin’ Instant Pot recipes, ladies and gents.
This recipe is 5 Freestyle SmartPoints per serving!Print
Instant Pot Curry Rice with Almonds
- Prep Time: 2 mins
- Cook Time: 23 mins
- Total Time: 25 minutes
- Yield: 9 servings 1x
- 2 cups jasmine rice
- 2 1/2 cups veggie stock
- 2 tablespoons curry powder
- 1/2 cup slivered almonds
- Cilantro, for garnish
- Add the rice, veggie stock, curry powder, and some salt to the instant pot. Cook on high pressure for 3 minutes, let the pressure naturally release for 10 minutes, and quick release the remaining pressure.
- Remove the lid, fluff rice with a fork, and stir in your almonds. Season to taste with salt and pepper and top with cilantro
- Serving Size: 1/2 cup
- Calories: 204
- Sugar: 0 g
- Sodium: 97 mg
- Fat: 4 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy Instant Pot recipes? Check out my Instant Pot Carnitas!
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