Recipe by TIBM
"A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!"
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1 (14.5 ounce) can
long grain rice
onion, coarsely chopped
I used brown rice instead of white to add more nutrition and it turned out tasty still. It's a nice change from ordinary pilaf or boiled rice- smells delicious when cooking and it's the perfecy comfort food on chilly evening.
we made it exactly as listed in instruction and is was very bland. It needed some kick so we added cayenne pepper to it while we were eating at the table.
Really easy and very delicious rice! I served it with Bobotie
This was very good and I will make it again. I substituted scallions for the onion, cayenne for paprika to add some heat which it needed in my opinion, and added golden raisins the last five minutes of cooking for a little tartness.
Flavor is delicious, but I did substitute bouillion/water and added salt to the water to be boiled. I paired with Easy Indian Butter Chicken here and rated that recipe too. This recipe made sticky rice, not finely separated Indian rice we're used to in restaurants. Next time I will toast rice in some butter or oil and boil bouillion salt water separately to add to it and see if that solves the sticky rice outcome.
Serving size was right on. My four kids under 10 asked for leftovers in their lunches so I had to forgo my own leftover hopes. Next time I will double the rice.
This was pretty good, though I had expected something amazing. My kids ate it well.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Rice Pilaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 7
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