Spiced Rice

Spiced Rice
I have been meaning to post this recipe for a long time but I never actually used measures to make it, just a pinch of this a pinch of that and yesterday I finally manage to write it down.

Is a very simple recipe but is so full of flavor and a great option to regular rice to be used as a side to your favorite dishes.

After tampering the spices you can "fish them out" with a fork, put them in a cheese cloth, put it back in the pan and remove them from the rice after it's cooked.   Personally I don't bother doing it as I quite enjoy the pieces of cinnamon, star anise and cloves in the rice -  they make it look pretty pretty :-)

Enjoy it!

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Spiced Rice
Serves: Cost: $ | Difficulty:  Easy
Author: Rachel Elich
Ingredients
  • 2 Cups jasmine rice
  • 1 Small onion finely chopped 
  • 3 Cloves of garlic crushed
  • 1/4 Teaspoon ground turmeric
  • 5 Cloves 
  • 4 Green Cardamon pods crushed (remove the shells/skins first)
  • 1 Small Cinnamon stick cut in half
  • 1 Star Anise
  • 1 Tablespoon Oil 
  • 2 1/4 Cups boiling vegetable stock (better homemade)
  • 1 Tablespoon finely chopped parsley to garnish 
  • Salt to Taste
Instructions
  1. In a small pan heat the oil over medium heat
  2. Stir in the onions and the garlic and fry it until onions start to get soft
  3. Add the cinnamon, star anise, turmeric, cloves and cardamon.   
  4. Fry it for a couple of minutes and add a couple of tablespoons of water and stir until is almost dry to tamper the spices  
  5. Stir in the Rice and mix well making sure it's all coated with the spices
  6. Add the vegetable stock and bring it to boil again.
  7. Reduce the heat and cook the rice partially covered for 20-25 minutes until all stock has been absorbed
  8. Set it aside for 15 min, stir in the parsley and serve it. 

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. This rice must really smell incredible when it's cooking with all of those wonderful spices. Thanks so much for sharing this with our Let's Get Real readers. I had to laugh when you said you just make the dish without measuring anything. That's my biggest problem with being a food blogger. I actually have to measure. Some of my recipes I keep trying to write down measurements and then I give up and just start dumping when it isn't tasting right. Maybe I will get the measurements some day.

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