Nice 'n' spicy savoury rice

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Good Food

5 ratings

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1. Video tutorial: Softening onions

1. Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
2. Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
3. Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

Per serving

247 kcalories, protein 6g, carbohydrate 49g, fat 4 g, saturated fat 1g, fibre 2g, salt 1.09 g

Latest comments and suggestions

• Clairet

  20 December 2007

  Clairet rated and commented on this recipe

  

  Instead of putting this in the oven I left it on the hob and it tasted great. Good way of perking up rice

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• sally

  30 May 2008

  sally rated and commented on this recipe

  

  This was really easy and very good, will definitely make again.

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• ClaireDav

  27 August 2008

  ClaireDav commented on this recipe

  I did the same and left mine on the hob and it's just as nice.

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• Tracey

  29 December 2008

  Tracey commented on this recipe

  loved this recipe! made a few adjustments for my taste, substituted the almonds for boiled eggs and addded chicken to it! scrummy!!!!! i left mine on the hob too, then added a knob of butter just before serving.

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• Aniel

  12 March 2009

  Aniel rated this recipe

  

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• Antoinette

  03 July 2009

  Antoinette commented on this recipe

  I'll try to add pistachios next time.

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• carly

  22 July 2009

  carly rated and commented on this recipe

  

  Really enjoyed this dish, fresh and tasty, also cooked on the hob, enjoyed the combo of flavours.

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• Laineypen

  30 August 2009

  Laineypen rated this recipe

  

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Ingredients

• 200g basmati rice
• 1 tbsp sunflower oil
• 1 large onion , peeled and chopped
• 2 garlic cloves , peeled and sliced
• 1 thumb-sized piece of ginger , peeled and chopped
• 2 whole cloves
• 1 cinnamon stick
• 2 cardamom pods , cracked
• 1½ tsp medium curry powder
• 50g frozen peas
• 50g frozen sweetcorn
• 50g flaked almonds (optional)
• 375ml stock (1 stock cube dissolved in 375ml boiling water)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian, Super healthy

Ingredients

• 200g basmati rice
• 1 tbsp sunflower oil
• 1 large onion , peeled and chopped
• 2 garlic cloves , peeled and sliced
• 1 thumb-sized piece of ginger , peeled and chopped
• 2 whole cloves
• 1 cinnamon stick
• 2 cardamom pods , cracked
• 1½ tsp medium curry powder
• 50g frozen peas
• 50g frozen sweetcorn
• 50g flaked almonds (optional)
• 375ml stock (1 stock cube dissolved in 375ml boiling water)

Per serving

247 kcalories, protein 6g, carbohydrate 49g, fat 4 g, saturated fat 1g, fibre 2g, salt 1.09 g

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