Nice 'n' spicy savoury rice

Nice 'n' spicy savoury rice

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(18 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Introduce children to spices by getting them to cook this easy rice dish

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal247
  • fat4g
  • saturates1g
  • carbs49g
  • sugars4g
  • fibre2g
  • protein6g
  • salt1.09g
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Ingredients

  • 200g basmati rice
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, peeled and chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, peeled and sliced
  • 1 thumb-sized piece of ginger, peeled and chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 whole cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 cinnamon stick
  • 2 cardamom pods, cracked
  • 1½ tsp medium curry powder
  • 50g frozen pea
  • 50g frozen sweetcorn
  • 50g flaked almond (optional)
  • 375ml stock (1 stock cube dissolved in 375ml boiling water)

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.

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Comments, questions and tips

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carol0170
30th Jan, 2014
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
30th Jul, 2013
Had this with lemon and 5 spice chicken tonight. Perfect combination of ginger and garlic. I'll be making that again. Thank you
jameseylefebure
16th Oct, 2012
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
27th Aug, 2012
4.05
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
26th Aug, 2012
4.05
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
31st Jul, 2012
5.05
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
11th May, 2012
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
23rd Oct, 2011
3.05
This is fab. A great dish. Very generous amount. It's just me, so there was a lot of it.
albal44
6th May, 2011
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
24th Apr, 2011
5.05
Both my kids love this. Nice with some fish stirred through it.

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