Indian Spiced Rice

Indian Spiced Rice

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 8

    • About This Recipe

    “An Indian meal is not complete without rice to soak up some of the liquids of the other Indian dishes that is piled on and around it.”

    Ingredients

  • 1/4 cupsliced green onion
  • 2teaspoons butter or 2teaspoonsmargarine
  • 1 1/3 cupslong grain rice
  • 1/2 teaspoonsalt
  • 1/2 teaspoongaram masala
  • 1/8 teaspoonground red pepper
  • 1garlic clove, minced
  • 2 2/3 cupswater

    • Directions

  • Cook green onion in butter in a saucepan until tender but not brown.
  • Stir in rice, salt garam masala, red pepper and garlic.
  • Cook and stir over medium heat for 1 minute.
  • Add water.
  • Bring to boil.
  • Reduce heat and simmer, covered, for 15 minutes; do not lift lid.
  • Remove saucepan from heat.
  • Let stand covered for 10 minutes.
  • To freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.
  • To serve: Thaw in fridge. Place in baking dish and add 1 T.water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.

    • Reviews

  • “The kitchen smelt great when this rice was cooking. I made it for lunch this afternoon and we enjoyed it to the fullest with Palak raita(spinach curd) which is recipe number 24973.Together, these made for a complete meal and I thoroughly relished every morsel of it:)My mom loved it as well, thanks, Karen!!”

  • “Fairly good mildly spiced rice.I liked the addition of the sliced green onions.My husband and I preferred this rice with a topping of vegetable curry.”

  • “Karen….Thanks so much for sharing.This rice was wonderful.I’m not a big rice eater, but this is changing my mindI will most certainly make this often.Made this step-by-step according to your directions.Deeeeelicious.Thanks again Karen.”

  • “Quick, simple and great flavors!AND it can easily be made in my rice cooker!I did up to step 3 on the stovetop, and then tossed it in the cooker, added water and hit “cook”.I love long grain rices, but I had some plain white rice to use up.I thought the plain white rice worked quite well”

  • “I did the first part in my rice cooker as it warmed up and then pressed “cook” on the ricecooker once I added the water. I only had crushed red pepper flakes, so I used amortar and pestle to make then ground.”

  • “Wonderful!I made to use with Recipe #176928This will be my go-to rice to use with curry and other Indian and Thai recipes.I made in my rice cooker after sauteing the green onions and garlic in the butter.Thanks for posting.”

  • “I added frozen peas! Yum Yum Yum..”

  • “A great rice side dish! I made with #231799 & it was just excellant. I did a couple of things different: I used chicken stock instead of water, I cooked everything in my rice cooker, & I used 1 tsp of tumeric to give it a saffron-yellow color. A perfect way to round out the meal. Thank you!”

  • “There was so much going on in my bowl I could’nt seperate the flavours but dinner was amazing so I loved it.. obviously. And my daughter ate some so I guess we have another hit TY Karen”

  • “have made this twice now, and absolutely love it. Just enough to pizzazz to make it more interesting than plain white rice, but not so much that it distracts from the other dishes. Actually did this recipe with brown rice the 2nd time, still good.”

  • “We love this recipe. I double the red pepper and garlic, use olive oil instead of butter, with brown rice that takes twice as long to cook but is well worth the wait. It smells so good as it cooks!”

  • “My family & I really enjoyed this rice with Chicken curry and dal.I make it with brown basmati rice, which is delicious.”

  • “Because DH loved this rice I’m giving it 5 stars.It’s a 4-star for me, but probably just because of my g. masala (which has ruined meals for me before :-).If I made it again, I would, however, reduce the salt by a third, and throw in some raisins for sweetness.Thanks for an easy and good recipe!”

  • “YUM!!! I left out the onion and this rice still tasted wonderful! The garam masala really adds that delicious hint of Indian flavor. This was completely devoured in one sitting. My turned out a bit dry, so I will be adding more liquid the next time around. Thanks!”

  • “This rice was wonderful … I had it with Aloo Gobi (recipe # 84324).I accidentally put 1 tsp of cumin seeds in the rice while preparing … wasn’t intentional; but, still turned out well. :-)”

  • “My husband and son loved this!!!! I made a few changes-onion instead of green onion, chicken broth instead of water, two cloves, and maybe 1/2 tsp of cumin seeds. When mixed with indian dhal it is absolutely lovely!!!”

  • “Wow, this is so delicious!We had it with Chicken Tikka Masala and it was absolutely perfect.I will be making this many more times! Very easy also – I did the stove top method rather than using my rice cooker and it turned out perfectly.”

  • “This was great! I had the end of a bag of brown rice to use up, so I made far more than was called for, and since I was using a rice cooker, I based the water amount on what my rice cooker instructions called for. I upped the spices accordingly, and added, like some other reviewers, turmeric for color. I had to replace the onions with frozen shallots, since that’s all we had on hand, and the garlic with garlic salt (shocking, I know!). The recipe came out great. I will definitely be making this again.”

  • “This was very, very good. Made it just as stated and was very pleased with the fragrance and the taste. I served the rice with a curry/bean sprout sauce. I am so pleased I found this recipe. Thanks for posting.”

  • “This is a fragrant and tasty and spicy rice.I attached it to curry for supper of the tonight.It is very good!Thanks for posting.”

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