Make Ahead

Indian spiced rice

November 23, 2009
Author Notes

Every since I discovered basmati rice with whole spices, I haven't looked back. Easy, scented and packed with flavour.... —Kitchen Butterfly

  • Serves 4
Ingredients
  • 1 tablespoon butter or ghee
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 cloves
  • 400ml coconut mil
  • 200ml water
  • 400g basmati rice (soaked for 10 minutes, rinsed and drained
In This Recipe
Directions
  1. Put butter/ghee in a pan and heat till melted
  2. Add spices to melted butter/ghee and heat through till fragrant
  3. Add coconut milk, water and tumeric to spice mix and then add rice.
  4. Stir again and bring the pot of rice to the boil, covered. Once it reaches the boil, turn down the heat and let simmer, about 15 minutes.
  5. If rice is not cooked, add a bit more water and cook for another 5 minutes. Once ready, turn off heat, take off cover and place a tea towel over pot
  6. Serve with steamed carrots and green beans and a curry
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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!