Susie Drage
Music, Art & Cookery
The Cookery Book
Spicy Savoury Rice

Spicy Savoury Rice
Serve: 4
Preparation: 20 minutes
Cooking Time: 20 minutes
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I don't remember where I got this recipe a good many years ago, but you can obviously add and delete any of the ingredients to suit your taste - but a perfect accompaniment to
a Roasted Chicken Breast, which could have a coating of Garlic Powder, Seasoning and Smoked Paprika and bake alongside the rice.
Ingredients:
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200g/8oz basmati rice
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1 tablespoon sunflower oil
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1 large onion, peeled and chopped
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2 garlic cloves, peeled and chopped
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1 thumb size piece of ginger, peeled and grated
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1 whole clove
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1 cinnamon stick
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2 cardomom pods, cracked
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1 teaspoon medium curry powder
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50g/20z frozen peas
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50g/20z frozen sweetcorn
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50g/20z flaked almonds
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375ml chicken stock
Method
1. Heat the oven to 160C fan, rinse and soak the rice for ten minutes.
2. Heat a large ovenproof saucepan, add the oil, then the onion, garlic and ginger. Cook on low heat until the onion is softened.
3. Add the cloves, cinnamon and cardamom pods and cook for a further 2 minutes, then stir.
4. Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
5. Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 minutes or until the rice is cooked through. Remove from the oven, scatter with the remaining almonds and serve.