Heat oil in a 3 to 4 quart heavy saucepan, cook garlic and onions over medium-low heat until softened.
Add curry powder and rice and cook, stirring often, about 1 min.
Add water and salt and bring to a boil, uncovered, without stirring.
Reduce heat to as low as possible, then cover with a tight fitting lid. Cook until all the water is absorbed.
Remove pan from heat and let the curry rice stand another five minutes before serving.