Spiced Rice Recipes

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MASALA RICE RECIPE | VEGETABLE SPICED RICE | SPICED RICE WITH LEFTOVER RICE



masala rice recipe | vegetable spiced rice | spiced rice with leftover rice image

easy masala rice recipe | vegetable spiced rice | spiced rice with leftover rice

Provided by HEBBARS KITCHEN

Categories     rice

Time 15m

Number Of Ingredients 21

1 tbsp ghee / clarified butter
1 tsp mustard
1 tsp cumin / jeera
½ tsp saunf / fennel
pinch asafoetida / hing
few curry leaves
½ tsp ginger garlic paste
1 green chilli (slit)
½ onion (finely chopped)
1 tomato (finely chopped)
½ carrot (chopped)
2 tbsp peas / matar
3 beans (chopped)
¼ capsicum (chopped)
¼ tsp turmeric
¾ tsp kashmiri red chilli powder
1 tsp coriander powder
½ tsp garam masala
2 cup cooked rice
1 tsp salt
2 tbsp coriander (finely chopped)

Steps:

  • firstly, in a large kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, ½ tsp saunf, pinch asafoetida and few curry leaves.
  • now add ½ tsp ginger garlic paste, 1 green chilli and ½ onion. saute well.
  • additionally, add 1 tomato and saute till tomatoes turn soft & mushy.
  • further add chopped vegetables and cook for 5 minutes.
  • now add ¼ tsp turmeric, ¾ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala.
  • saute until the spices start to release oil.
  • furthermore, add 2 cups cooked rice and 1 tsp salt.
  • mix gently without breaking rice grains.
  • cover and simmer for 4 minutes.
  • finally, add coriander leaves and serve masala rice with raita or pack to a lunch box.

SPICED RICE PUDDING RECIPE BY TASTY



Spiced Rice Pudding Recipe by Tasty image

Here's what you need: rice, milk, sugar, salt, egg, nutmeg, ground cinnamon

Provided by Rie McClenny

Categories     Desserts

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 cups rice, cooked
3 cups milk, divided
¼ cup sugar
salt, to taste
1 egg
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon

Steps:

  • In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
  • In a small bowl, combine remaining milk and the egg. Whisk well.
  • Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
  • Add the nutmeg and cinnamon, and mix well.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, Sugar 17 grams

SPICED RICE



Spiced rice image

For the perfect side to a knockout curry supper, try this nutty aromatic rice dish

Provided by John Torode

Categories     Dinner, Side dish

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
25g butter
1 tsp turmeric
100ml hot curry paste
300g basmati rice (washed 3 times)
handful raisin
1l chicken stock
25g flaked almonds , toasted
big handful chopped coriander

Steps:

  • Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
  • Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

Nutrition Facts : Calories 472 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.58 milligram of sodium

SPICED RICE



Spiced Rice image

Honey, raisins and cinnamon lend a slightly sweet flavor to this moist, Mediterranean-inspired side dish. Try it as a lovely, low-fat addition to a summery brunch or luncheon. Ellen Govertsen - Wheaton, IL

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2/3 cup uncooked long grain rice
1-1/4 cups water
3/4 cup chopped sweet onion
1-1/2 teaspoons olive oil
1-1/2 teaspoons honey
3/4 cup reduced-sodium chicken broth
1/4 cup golden raisins
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup chopped sweet red pepper

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender. , Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through.

Nutrition Facts : Calories 183 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

SPICY RICE



Spicy Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 7

1 tablespoon oil
1 small onion, diced
1 green pepper, diced
1/2 teaspoon cayenne pepper
1 1/2 cups chicken stock
One 28-ounce can of tomatoes, crushed
1 cup rice

Steps:

  • In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

INDONESIAN SPICED RICE



Indonesian Spiced Rice image

This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment.

Provided by Andi

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 11

3 tablespoons vegetable oil
1 large onion, chopped
2 jalapeno peppers, seeded and minced
2 cloves garlic, crushed
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
2 cups uncooked long-grain white rice
2 (14.5 ounce) cans chicken broth
1 cup water
1 bay leaf
2 green onions, chopped

Steps:

  • Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes.
  • Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.
  • Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 39.8 g, Fat 5.5 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 3.9 mg, Sugar 1.1 g

SPICED WHITE RICE



Spiced White Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Number Of Ingredients 0

Steps:

  • Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.

SPICED BASMATI RICE



Spiced basmati rice image

Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish

Provided by John Torode

Categories     Dinner, Side dish

Time 1h5m

Number Of Ingredients 10

500g basmati rice
2 tbsp butter
1 tbsp vegetable or corn oil
¼ tsp turmeric
2 garlic cloves , crushed
1 tsp grated ginger
½ tsp each - ground cumin and ground cardamom
10 curry leaves
2 long dried red chillies
¼ tsp saffron strands, optional

Steps:

  • Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
  • Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.

Nutrition Facts : Calories 356 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium

ONE-POT SPICED SHRIMP AND RICE



One-Pot Spiced Shrimp and Rice image

This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.

Provided by Kendra Vaculin

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
1 cup jasmine rice, rinsed until water runs clear
1 tsp. ground cumin
1 tsp. ground turmeric
2¾ cups low-sodium vegetable broth or water
Chopped parsley (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
  • Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
  • Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
  • Divide shrimp and rice among bowls and top with parsley.

SPICED RICE



Spiced Rice image

This rice is colorful and tasty and a little more special than an everyday side dish. It goes well with lamb, ham or pork.

Provided by CaliforniaJan

Categories     White Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup uncooked rice
2 cups salt water, boiling
1 piece fresh ginger, 1-inch long, peeled
1/4 cup seedless raisin
1/4 cup currants
2 ounces dried apricots, chopped
pepper
1/2 teaspoon nutmeg, ground
2 teaspoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon coriander
1 tablespoon olive oil
1/2 cup pine nuts, toasted

Steps:

  • Cook rice with peeled ginger, in boiling salted water until done, about 25 minutes. While rice is cooking, soak the raisins, currants and chopped apricots in hot water to cover, then drain when plump.
  • When rice is ready, remove ginger and place rice in a warm serving casserole. To the rice in the casserole, add pepper, nutmeg, shallots, lemon juice, coriander, and olive oil. Gently fold in the plumped raisins, currants and apricots. Keep warm until ready to serve. Just before serving, sprinkle with pine nuts.

SPICY SPANISH-STYLE RICE



Spicy Spanish-Style Rice image

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
2 cups uncooked long-grain white rice
⅓ cup diced jalapeno pepper
⅓ cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon chipotle chile powder, or to taste
½ teaspoon cayenne pepper, or to taste
2 ¼ cups chicken stock
½ cup tomato sauce

Steps:

  • Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
  • Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g

MADHUR'S SPICED BASMATI RICE



Madhur's Spiced Basmati Rice image

Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

2 cups uncooked basmati rice
3 tablespoons vegetable oil
1 small onion, finely chopped
1/2 fresh hot green chile
1/2 teaspoon very finely minced garlic
1/2 teaspoon Madhur's Garam Masala Madhur's Garam Masala
1 teaspoon salt
2 2/3 cups Homemade Chicken Stock Homemade Chicken Stock

Steps:

  • Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
  • Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
  • Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
  • Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.

SPICED RICE PILAF



Spiced Rice Pilaf image

Fragrant with spices of the Middle East. This would go great with not only Middle Eastern food, but Indian food as well. You can find rose water (an optional ingredient) in Indian/Pakistani grocers, as well as some pharmacies.

Provided by PalatablePastime

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 small onion, chopped
1 tablespoon olive oil
1 cup long grain rice
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth
1/4 cup water
1 cup chopped fresh spinach
1/4 cup golden raisin
1/4 cup toasted sliced almonds
1/2 teaspoon rose water (optional)

Steps:

  • In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
  • Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
  • Remove from heat and allow to sit for 5-10 minutes undisturbed.
  • Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.

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2022-02-15 Add rice and cook, stirring constantly, for 2 minutes more. Add the bay leaves along with the water or broth. Turn the heat to high and bring to a boil. Cover, turn the heat to low, and let simmer until the rice is tender, about 15 minutes. Remove the …
From alittleandalot.com


SPICY RICE RECIPE | EATINGWELL
Advertisement. Step 2. Add scallions, celery and bell peppers and saute until softened, about 2 minutes. Add rice and stir for 1 minute. Add broth, tomatoes and their juice, chili powder, hot pepper sauce, basil, oregano, cayenne and cumin. Bring to a boil, stirring. Reduce heat to low, cover and simmer for 25 minutes.
From eatingwell.com


ONE-PAN MEXICAN-STYLE SPICED RICE | HEALTHY RICE RECIPES | TESCO …
Method. Heat the oil in a large, lidded frying pan over a medium-high heat and add the bacon. Fry for 3-5 mins until golden and cooked through, then transfer to a plate using a slotted spoon, leaving the oil in the pan. Add the onion, garlic, celery and peppers to the pan and cook for 5 mins. Add the rice, tomatoes and stock.
From realfood.tesco.com


SPICED COCONUT CHICKEN RICE RECIPE | BON APPéTIT
2021-02-09 Step 4. Drain rice and add to pot with chicken, then add coconut milk and remaining 1 tsp. salt. Stir to incorporate and bring to a boil. Drape …
From bonappetit.com


NANDO’S PERI PERI RICE (HOMEMADE IN 30 MINUTES)
2021-07-15 Sprinkle spices (except salt) and grains into the pot and stir for 2 minutes. (3) Add tomatoes, salt, and stock. Stir well, bring to a boil. (4) Lower the heat, cover, and simmer for 10 minutes or until the rice is done. It should not be mushy. (5) Adjust the taste with lemon juice and add more salt if necessary.
From whereismyspoon.co


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