Curried Eggs with Rice

Curried Eggs with Rice


15 people made this

My mum used to make this recipe when I was small, and I hated it - it must be an acquired taste, because now I love it, especially in winter. Boile the eggs beforehand so they're cool and easy to peel.

Theresa Walter

Serves: 2 

  • 1/2 cup uncooked rice
  • 3 tablespoons butter
  • 2 teaspoons curry powder
  • 3 tablespoons plain flour
  • 1/4 teaspoon salt
  • 1 1/4 cups (310ml) milk
  • lemon juice - just a squeeze
  • 4 hard-boiled eggs

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Cook the rice however you prefer to cook your rice.
  2. While the rice is cooking, in a separate saucepan, melt butter. Add curry powder, flour and salt and stir for 1 minute
  3. Add milk, and stir until boiling, then add lemon juice.
  4. Peel the eggs, and cut into quarters. Put the eggs carefully into the curry sauce and stand over low heat for about 20 minutes till heated through - do not let boil.
  5. Serve on a hot dish or plate with a border of boiled rice.

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Reviews (1)


Exactly the same that I hated it when my mum made this. I had a hankering for it today and could only find recipes for devilled eggs till I found this one that sounded right. Whipped it up tonight, its delicious and exactly how I don't remember it being.. - 17 Apr 2012

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