Spice Up That White Rice! (or Brown Rice) — Stovetop Method
How do you spice up regular, everyday rice so you can easily add some variety to your meals? Tonight I was making white rice, and honestly, I just wasn't down with the boring whiteness of the dish. To spruce it up I added a bunch of goodies to my rice cooker to make my boring white rice much more interesting. You can also do all of this with brown rice.
Course Entree
Cuisine Indian
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 4servings
Calories 213kcal
Author Stephanie Stiavetti
Ingredients
1/2onion
1tablespoon olive oil
1cupbasmati riceor any white rice (not minute rice)
2cupsvegetable stockor water
Smallhandfuldried cranberries
Smallhandfulraw cashewschopped
1/4teaspooncumin
1/4teaspoon coriander
1/4teaspoon cinnamon
1cardamom podwhole, optional
1/4teaspoon kosher salt
Instructions
Chop the onion. Heat olive oil in a pot over medium heat. When the oil shimmers, add the chopped onion. Cook, stirring occasionally, until the onion browns gently.
Add the rice to the pot and stir well. Fry rice for 3 minutes, stirring occasionally.
Pour stock into pot. Add dried cranberries, cashews, spices, and salt to pot.
Cover pot and bring to a boil. Once the liquid is boiling, set heat to low and simmer for 5 minutes. Remove pot from heat and leave covered for 10 minutes, until rice is done.
Fluff rice with fork and remove cardamom pod. Serve immediately, or cover pot to keep warn and set aside for up to 10 minutes.
Video
Notes
Nutritional analysis is set for pre-made vegetable stock.