Other

Spiced Rice


Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

Ingredients

  • 2 cups basmati or other long-grain rice
  • 1 tablespoon ghee or unsalted butter
  • Assorted Indian pickles (such as mango, carrot, lime, and ginger)

Recipe Preparation

  • Rinse rice, drain, and place in a medium bowl; add cold water to cover. Let soak 30 minutes; drain.

  • Heat oil in a large saucepan over medium. Cook bay leaves, cardamom, and peppercorns, stirring, until fragrant, about 1 minute. Add rice, salt, and 2 cups water and bring to a simmer. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15–18 minutes. Fluff rice with a fork and mix in ghee. Serve rice and pickles alongside meatballs.

Recipe by Rebecca Collerton,

Nutritional Content

Calories (kcal) 210 Fat (g) 6 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 37 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 490Reviews Section

Spiced Pilau Rice

I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on it's own, adding nuts to give it some crunch.

However, it's also an excellent accompaniment to any spiced or curried dish.

You can now watch how to make Spiced Pilau Rice in our Cookery School Video, just click on the recipe image


Related Video

This is r-e-a-l-l-y delish! I used coconut oil and garam masala instead of the individual spices. Very unusual and flavorful.

Fantastic. The flavours were amazing. I used jasmine rice and cooked it to the recipe's instructions rather than what was on the bag and it turned out perfectly. Aside from using jasmine rice, the only other alteration I made was to throw in a bay leaf. This was a great pairing with tandoori chicken. So good!

Flavors were right on, but I think it is key to check (and defer to, if different) the cooking instructions on your rice.

I just happened upon this recipe while making the curried okra with chickpeas and tomatoes recipe also located on this site. I decided to try making it while the okra was cooking. What a good choice. This was so delicious! The flavors are different than I usually associate with rice. This is going to be a regular at the dinner table at my house now. The only change I made was to use ground cumin (I didn't feel like biting into seeds)..I'm not sure how much I used I just shook it in..I would say I used a healthy amount (more than a teaspoon but less than two?) Next time I make this recipe I'm going to try it Woodward17's way. That sounds really good.

Needs some slight tweaking, but very good basic recipe. This is more like how my Indian family and I cook it: 1 medium onion, chopped 3 garlic cloves, chopped 3/4 teaspoon cumin seeds 1 (2 1/2- to 3-inch) cinnamon stick 2 tablespoons olive oil 1 1/2 cups long-grain white rice 2 1/4 cups reduced-sodium chicken broth 3/4 teaspoon sugar 3/4 teaspoon whole black pepper corns 1 teaspoon salt 3 cloves 4-5 pods green cardamom Cook cumin seeds, pepper, cloves, cardamom, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat for 30 seconds then add onion and garlic, stirring, until onion begins to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes. Stir in broth, sugar, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.


Masala Rice (Vegetable Spiced Rice)

This versatile dish is ideal for late spring or early summer. It's also a delicious dish that cooks quickly, at the end of a long day.

Doshic Notes
Vata =
Pitta =
Kapha =

Ingredients

2 cups basmati rice
1/2 cup zucchini, chopped
1/2 cup green beans, chopped
1/2 cup fresh peas (carrots, potatoes, cauliflower, or broccoli may be substituted according to constitution)
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/4 tsp turmeric
1 pinch asafoetida (hing)
2 pinches salt
12 – 14 cloves, whole
1 inch piece of fresh ginger, peeled and diced fine
2 cinnamon sticks, broken into small pieces
6 – 10 bay leaves
10 cardamom pods, whole
1 pinch cayenne
3 cloves garlic, chopped fine
1/2 cup ghee
1 Tbs coconut, shredded
1/2 cup cilantro, fresh, chopped (divided use)
1 lime

Preparation

Wash the rice two times. Wash and chop vegetables.

Put the chopped ginger and ¼ cup of the cilantro in a blender with coconut and ½ cup of water. Blend until liquid.

Heat the ghee in a 3-quart saucepan and add the mustard seeds, cumin seeds, turmeric, and hing, and cook until the mustard seeds pop. Then add the cloves, bay leaves, cardamom, and cinnamon. Heat until the spices are fragrant then pour in the blended mixture. Add the garlic and salt, and then cook until the garlic browns slightly. Stir in the vegetables and rice, mixing thoroughly. Add cayenne. Pour in 5 cups of water and bring to a boil. Turn down the heat to a simmer and cover loosely.

Cook until the vegetables are tender and the rice is cooked, about 18 to 20 minutes. Turn this out into a serving dish and squeeze fresh lime juice over it. Sprinkle chopped cilantro and coconut over the top before serving.


Plan your meals, build your digital pantry, save recipes, and more!

  • 1 large head cauliflower
  • 1/2 teaspoon McCormick® Ground Cumin
  • 1/2 teaspoons McCormick® Ground Pepper Black
  • 1/2 teaspoon McCormick® Ground Turmeric
  • 1/4 teaspoon McCormick® Ground Ginger
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 3 tablespoon olive oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 2 cups frozen green peas, thawed
  • 1 cup grated carrots
  • McCormick® Sea Salt Grinder
  • 1 tablespoon thinly sliced chives Substitutions available

Key Products


Method

First of all, in the pestle and mortar, crush the cardamom pods and the cumin and coriander seeds.

Then, warm the frying pan over a medium heat, add the crushed spices (the pods as well as the seeds of the cardamom), turn the heat up high and toss them around in the heat to dry-roast them and draw out the flavour – this will take about 1 minute. After that, turn the heat back to medium and add the oil, onion and nuts and fry until everything is lightly tinged brown.

Next, stir in the rice and turn the grains over in the pan until they are nicely coated and glistening with oil, then pour in 1 pint (570 ml) boiling water. Add the cinnamon, bay leaf and salt, stir once only, then put the lid on, turn the heat down to its lowest setting and let the rice cook for exactly 15 minutes. After this time, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5 minutes. Then empty the rice into a warm serving dish and fluff up lightly with a fork before it goes to the table.

You can also watch how to cook perfect long-grain rice on our Cookery School Video on ths page.


Instructions

Want rice that will wow a crowd? With fragrant turmeric and rich coconut milk, this golden rice makes a delightful side dish for grilled chicken, fish or kabobs.

Step 1
Melt butter in a large saucepan over medium heat. Sauté onion, ginger and garlic for 3 to 5 minutes, or until starting to soften. Stir in turmeric, salt, pepper and curry powder. Cook for 1 to 2 minutes, or until fragrant.

Step 2
Stir in coconut milk and water and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for about 5 minutes, or until liquid is absorbed and rice is tender.

Step 3
Fluff rice with a fork. Sprinkle with cashews and cilantro.

Curried Rice in No Time

This Spiced Curry Coconut Rice recipe is fast, savory and full of spice. With just 5 minutes of prep and 15 minutes of cooking time, this recipe is faster than your everyday curried rice.

What makes this recipe such a speedy dish? For one, our Minute® Instant Jasmine Rice cooks up in just 5 minutes. Cooking your jasmine rice is almost as fast as viewing this recipe!

Besides its fast cooking time, this recipe is also 100% vegetarian, making it fit for everyone. That said, it also pairs well with any grilled protein and particularly well with any Indian-style marinades.

Try this Spiced Curry Coconut Rice recipe for your next summer BBQ or international dinner and enjoy an undeniably flavorful side dish, in no time at all.

Fast & Easy Substitutions

Want to switch up the crunch or just simply not a fan of cashews? Experiment by substituting toasted almonds or roasted pumpkin seeds for the cashews.

Other toppings you can add include golden raisins or chopped dried apricots. A bit of sweetness never hurts!


Thai-Spiced Rice Bowls

One of my favorite parts of my job is meeting and befriending other food bloggers. Melissa of The Faux Martha and I started our blogs around the same time. We commented on each other’s blogs for a while and then I reached out to Melissa way back when she was living in Chicago.

That’s how you know you’re headed in the right direction—when “networking” feels so natural and easy. Melissa invited me over to her home and out to dinner. We’ve been buds for a while now.

Last summer, when I was in Minneapolis for Lindsay’s photography workshop, Melissa invited us over for dinner. I got to see her amazing modern farmhouse in person, finally. We ate homemade pizza in her backyard under those big, round Christmas lights I love so much. Someday, I’ll have a proper backyard and I’ll “borrow” some of Melissa’s design elements.

Melissa is a designer. She worked as a graphic designer when I met her, then she became a blog designer, then she designed her home, and now she has made a cookbook. Melissa is a very thoughtful designer and everything she produces is beautiful, practical and functional at the same time. Those are the hallmarks of great design, right?

In her backyard, we talked about Melissa’s upcoming cookbook, The Minimalist Kitchen (affiliate link). Her book is here, finally! It’s everything that I knew it would be—beautiful, practical and functional, with Melissa’s honest and manageable approach to home cooking.

Melissa’s cookbook offers 100 wholesome recipes, made with essential tools and efficient techniques. She thought of everything, including how to measure margarita ingredients while dirtying the least amount of dishes.

This book is realistic minimalism—you won’t find 5-ingredient entrées (how good could those be?), but made-from-scratch recipes that use common ingredients. They’re delicious and affordable.

Melissa’s book offers quite a few vegetarian options, and I chose to make her Thai-spiced rice bowls. This recipe is perfect for transitional spring or fall weather, since it features warm curried peanut broth and hearty brown rice topped with lots of fresh garnishes. It’s almost like soup-meets-spring-rolls, and I’m really into it!

My Recipe Notes

Melissa’s recipe calls for chicken broth, but I used vegetable broth since I’m a vegetarian. She also suggests that you could top the bowls with shredded chicken, but I think this crispy baked tofu would be a fantastic vegetarian/vegan option.

If you’d like your vegetarian peanut broth to have a little more body, you can whisk in more peanut butter or use regular (full-fat) coconut milk instead of light. That said, I liked my broth a lot as-is.

Be sure to check out Melissa’s book, The Minimalist Kitchen, and let us know how you like the recipe in the comments! If you’re craving more Thai-inspired recipes, I have more over here.


What’s the best kind of oil to use for making Moroccan vegetable rice?

Olive oil is arguably one of the most healthy oils you can use in cooking. About 14% of the oil is saturated fat whereas 11% is polyunsaturated, such as omega-6 and omega-3 fatty acids – perfect for Life Without Meat. The predominant fatty acid in olive oil is a monounsaturated fat called oleic acid which has been shown to boast anti-inflammatory properties.

There’s a huge amount of other health benefits to cooking with olive oil – it’s also known to provide a tonne of antioxidants and antibacterial properties. Alongside the nutritional goodness in the main bulk of vegetables and spices, this Moroccan vegetable rice is pretty healthy.

I’ve included a link to buy some of your own olive oil here.

The spice blend I’ve used consists of garam masala, cayenne pepper (or you can use chilli powder), turmeric and ground coriander. Paired with fragrant fresh mint, lemon juice, and colourful vegetables, you can only imagine the pop of flavour. But you don’t want to sit there imagining, please go and make some for yourself.

I really hope you enjoy this recipe. It would be lovely to hear your feedback, so tag me in your social stories and posts to let me know how you get on. Otherwise, you can also leave a review below!


Authentic Flavor

This is such a perfect weeknight meal but also so wonderful to prepare over the weekend and enjoy all week long. A wholesome meal that your entire family will love packed with authentic flavor and warmth. Any Middle Eastern is sure to have this dish on their table.

Toasted pine nuts and almonds gives this dish a nice crunch and heartiness.

This dish can easily be portioned out and frozen for meal prep as well. Best of all, keeping Laura’s Lean Ground Beef in the freezer will ensure you will always have a heart healthy meal ready to go.

Make your menu exciting by adding this Lebanese Spiced Rice, Hashweh to your weeknight meal planning. It is definitely a new and exciting dish to try! And be sure to check out all of Laura’s Lean products online and find out where you can purchase.

Serving wholesome, well balanced meals for my family is the most important thing I can do. Especially when they are heart healthy and filling.

If you make Lebanese Spiced Rice, Hashweh please let me know by leaving a rating and review below.

As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

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