Nice 'n' spicy savoury rice

Nice 'n' spicy savoury rice

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(17 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Introduce children to spices by getting them to cook this easy rice dish

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

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

  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.

Recipe from Good Food magazine, February 2007

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Comments

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carol0170's picture

Absolutely delicious - my mother said it was the best rice dish she's ever tasted. A bit more water was needed for the rice I had, but I think you have to keep an eye on water levels when working with rice anyway.

sylvette's picture

Had this with lemon and 5 spice chicken tonight. Perfect combination of ginger and garlic. I'll be making that again. Thank you

jameseylefebure's picture

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.

marshamayhem's picture
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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.

oddspod's picture
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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.

smcassidy's picture
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this recipe was wonderful! left out the cinnamon and cheated a bit by using ready chopped ginger and garlic. took longer to cook than the recipe but over all a great recipe, thanks!

anorthernlight's picture

This is a tasty cheap meal, and it is easy to vary the vegetables: mushrooms, diced pepper, diced carrots. I like to use boiled eggs, quartered, arranged over the top to satisfy vegetarians and non-vegetarians alike.

stephw13's picture
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This is fab. A great dish. Very generous amount. It's just me, so there was a lot of it.

albal44's picture

I made this for 20 people, and used the hob method. I agree that i had to use more liquid than stated. However, it was delicious

risktaker's picture
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Both my kids love this. Nice with some fish stirred through it.

drfabio's picture
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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!

rhianthomas1984's picture
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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 I’ll 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.

angelinangel's picture
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Made this for hubbys birthday. Added some chilli flakes and cooked it on the hob. Tasted really spicy and went down a treat with all the family. Very easy to make.

francesbray's picture

This was really yummy, and a good way of making rice into a meal. Good one for when the cupboards are bare!

shelbycobra's picture

I tried this at the weekend, I didnt have any curry powder so I used a tsp each of chilli powder, turmeric, garam masala and cumin, which gave it a bit of a kick. It went down a treat and friends asked for the recipe.

rainvision's picture
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So easy to make and tasted fantastic!! I've never put rice in the oven before and would highly recommend giving it a go! Yum!

carol123's picture
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Really enjoyed this dish, fresh and tasty, also cooked on the hob, enjoyed the combo of flavours.

sporzier's picture

I'll try to add pistachios next time.

beautylicious's picture

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.

welshstar's picture

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

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