Curried Rice with Apricots & Almonds (Robb's)

This oven-baked curried rice practically cooks itself. Toast the rice in olive oil until every grain is coated, stir in vegetable stock, curry powder, diced dried apricots, and toasted almonds, then cover and let the oven do the rest for 40 to 50 minutes.

Toasting the rice before adding liquid is a pilaf technique that keeps the grains separate and fluffy rather than sticky. Each grain gets sealed in a thin coat of oil that prevents them from clumping as they absorb the curried stock. The dried apricots plump up during baking, releasing bursts of tangy sweetness that play off the warm curry spice.

Pro Tips

• Stir the rice in the oil until you hear a faint crackling and the grains turn slightly opaque. That’s the sign they’re properly toasted.
• Keep the lid on tight during baking. Escaping steam means the rice won’t have enough moisture to cook through evenly.
• The rice is done when all the liquid is absorbed and you can see small steam holes dotting the surface.
• Let it rest covered for 5 minutes after removing from the oven, then fluff with a fork.

Variations

• Add a diced onion sauteed with the rice for a more aromatic base.
• Swap apricots for golden raisins or chopped dried mango for a different fruit pairing.
• Stir in fresh cilantro and a squeeze of lime juice after baking for brightness.