Nice 'n' spicy savoury rice

Nice 'n' spicy savoury rice

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(23 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 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



    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



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

  • 2 whole cloves



    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)


  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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21st Apr, 2011
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!
28th Nov, 2010
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.
23rd Oct, 2010
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.
29th Jun, 2010
This was really yummy, and a good way of making rice into a meal. Good one for when the cupboards are bare!
20th Jun, 2010
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.
11th Dec, 2009
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!
22nd Jul, 2009
Really enjoyed this dish, fresh and tasty, also cooked on the hob, enjoyed the combo of flavours.
3rd Jul, 2009
I'll try to add pistachios next time.
29th Dec, 2008
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.
27th Aug, 2008
I did the same and left mine on the hob and it's just as nice.


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