Simple Spiced Rice Recipe -
Simple Spiced Rice Recipe
  • READY IN 30 mins

Simple Spiced Rice

Recipe by  

"This is a savory side for many meats. This is a very simple version that would appeal to a wide range of palates."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Melt the butter in a large saucepan over medium heat, and cook and stir the basmati rice and onion until the rice kernels are coated with butter and the onion is translucent, 5 to 8 minutes. The rice will give off a slightly toasted fragrance. Pour in water, and mix in salt, cinnamon sticks and bay leaf.
  2. Bring the mixture to a boil, and reduce heat to medium-low. Cover the saucepan, and simmer the rice until all the water has disappeared and the rice appears dry, about 18 minutes. Fluff the rice with a fork and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2011

I love making my rice with the herbs and seasoning in the cooking liquid. Your addition of cinnamon sticks and a bay leaf is a very clever 'addition' and I like it a lot. The 'cinnamon' stick is a bit more subtle than grated cinnamon and the bay leaf is gently aromatic. The basmati rice is such a flavorful rice to start with, that too much of anything would be overkill. This combo of sweet, pungent combined with the somewhat flowery basmati rice....just is a delightful merging. Lovely recipe and quite enticing to the palate!!!

Most Helpful Critical Review
Jun 26, 2013

in my humble opinion, you can omit the onion and add a TBSP whole cloves and about 6-8 pods of whole green cardamom, this makes a delightful Indian style spiced basmati rice. Make a "bouquet garni", or a little bulb of spices wrapped in a piece of cheesecloth, for easy removal. Perfect with rich indian dishes!


28 Ratings

Mar 01, 2011

Simple Spiced Rice Haiku: "Subtle flavor kiss. Nice, delicate basmati. Humble, simple spice." Basmati is of such a light, ethereal taste that it doesn't need to compete with heavy seasonings. But this simple method of preparing it yielded an airy, buttery, lightly-spiced rice that would compliment just about any entree. We loved it!

Mar 08, 2011

very simple, very delicious!

Mar 07, 2011

Thank you! This recipe was great! I wish I could say I made it exactly to recipe, but didn't have cinnamon sticks on hand, so I sprinkled in just a bit of the powdered variety. It was still great. Went great with my pork steaks with orange sauce.

Apr 19, 2011

YUM! Very very good. It was fragrant and had a nice flavor. Not strong at all but a mild cinnamon taste. It went perfectly with some Indian style meatballs in an onion raisin sauce. This would be great with many different dishes as a side. It turned out very fluffy indeed. Perfect rice, thanks!!!!!!

Sep 21, 2011

This was good but I did have to add some cayenne and ginger because I felt like the rice needed a little something else. I served with chicken tandoori and Greek taziki.

Aug 16, 2011

Where has this recipe been all of my life??!?!?! I was so impressed with the way this turned out. I rinsed the rice real good and soaked it for 30 minutes before cooking. I used chicken broth instead of water. OH. MY. GOODNESS. This is the best rice I have ever made and the smell.....oh! My house smelled wonderful! I served this with the Chorizo and Lentil Stew recipe from this site. I highly recommend this combination for an Indian-inspired meal! I will be making this rice over and over again.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 606 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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