Cranberry Rice Pilaf

Photo by Noel Cunningham



  • 3 1/2 cups chicken broth
  • 2 cups rice
  • 1 tablespoon butter
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 1/4 cup water
  • 2 tbsp. curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups dried cranberries, plus more for garnish
  • 2 tbsp. chopped fresh cilantro (optional)




  1. Place the butter, minced garlic, curry in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
  2. Add the dry rice, turn the heat up to medium, and cook and stir for about 2 more minutes. You should hear the rice crackling a little. Add cranberries, water and salt. Stir to combine.
  3. Place a lid on the pot, turn the heat up to high and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low, simmering lightly for 20 minutes to allow the rice to steam. Remove the lid and fluff the rice with a fork.
  4. Roughly chop the cilantro and gently stir it into the rice is desired.


Serve hot.



-By Chef Noel Cunningham

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