Nice 'n' spicy savoury rice
Cooking time
Prep: 15 mins Cook: 30 minsSkill level
EasyServings
Serves 4Introduce children to spices by getting them to cook this easy rice dish
Nutrition and extra info
Additional info
- Vegetarian
- Vegan
- Healthy
Nutrition per serving
- kcalories
- 247
- protein
- 6g
- carbs
- 49g
- fat
- 4g
- saturates
- 1g
- fibre
- 2g
- sugar
- 4g
- salt
- 1.09g
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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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, February 2007
Comments, questions and tips
Comments
seriously love this dish and make it quite often when dieting as it's quite low in fat and calories. I always leave the nuts out due to taste, but nearly always end up adding more spices and chicken to it.
I've cooked in in the hob and in the oven and have to say (personally) I prefer it left on the hob.
This is a nice easy cheap meal especially if you have children, my two and four year old loved it. I added a chopped pepper initially, then when I reheated it the next day I added some raisins which was delicious. So next time I'll be making it with raisins.
I always have issues with cooking times from this website, it may be due to my rubbish oven, but even using a cast iron stock pot I needed to add an extra 10 minutes to the cooking time.
I haven't tried this yet, but definitely will. Reading others' comments, if the rice isn't cooked after the 20 minutes it may be because your pot's lid isn't close-fitting enough. I've made rice in the oven before, and it's meant to cook in the steam. If the lid doesn't fit tightly, like on my ovenproof casserole, try putting a layer of foil on first, then the lid on top.
Thoroughly unimpressed with this recipe. I ended up doubling the curry powder as I felt it was a bit blah, and I needed much more water than the recipe stated - and even then the rice was a bit too much on the crunchy side for me. I won't be making this again. I much prefer the spinach, mushroom and lemon pilaf on here!
The flavour of this dish was quite nice but for some reason the rice was still a little hard after 20 minutes in the oven (must have been something I did wrong as no one else seems to have had this problem). I will try making it again but next time Iâll cook it on the hob instead and see how it turns out. A good recipe to have for when the cupboards are looking a little bare.