Low Cal Curried Rice

This curry rice comes together in about 10 minutes using instant rice soaked in a warm coconut-curry broth with sliced mushrooms. It also includes a smart hack for making low-fat imitation coconut milk from nonfat yogurt, skim milk, and coconut extract.

The trick is heating the coconut milk, mushrooms, and curry powder together just below boiling, then pouring it over the Minute Rice and letting it sit covered for 10 minutes. The rice absorbs all that fragrant, creamy liquid without any stovetop babysitting.

If you’re using the homemade low-fat coconut milk, blend the yogurt, skim milk, sweetener, and coconut extract until smooth before starting. It won’t have the richness of full-fat coconut milk, but it carries the coconut flavor with a fraction of the fat.

Yellow Thai curry powder gives this a warm, mild heat. Adjust the amount up or down based on your spice tolerance.

Chef Tips

• Don’t let the coconut milk mixture boil or the yogurt-based version may separate
• Slice the mushrooms thin so they soften fully in the standing time
• Cover the pot tightly during the 10-minute rest so the rice steams properly
• Full-fat coconut milk works if you’re not watching the fat content

Variations

• Add cooked shrimp or diced chicken in the last few minutes for a one-pot meal
• Stir in frozen peas or diced bell pepper for color and crunch
• Use red or green curry paste instead of powder for a more Thai-forward flavor