Recipe: Curried Rice

Yield: 80 servings
Portion size: 1 cup (8 ounces)


  • 42 cups water
  • 9 pounds brown rice
  • 1 1/2 cups oil
  • 6 cups chicken broth
  • 30 cups carrots, shredded
  • 13 1/2 cups Michigan celery, diced
  • 15 cups onions, chopped
  • 3/4 cup curry powder
  • 6 tablespoons garlic powder
  • 3 tablespoons black pepper
  • 3 tablespoons salt
  • 12 cups plain yogurt


Boil water. Place rice in 6-inch pan. Pour boiling water over rice and cover pans tightly. Bake in oven 325°F for 40 minutes.

While rice is cooking, simmer oil, broth, carrots, celery, and onions until very tender, about 20 minutes. (Broth is 6 cups water and 2 tablespoons chicken base). Mix in the remaining ingredients.

When rice mixture is done, stir vegetable and yogurt mixture into rice. Spoon mixture into a 6-inch pan to serve.

Recipe provided courtesy of Wisconsin Department of Public Instruction publication Home Grown: Farm to School Recipes of Wisconsin.