Indian Spiced Basmalti Rice
A good Rice recipe for those of you who like spice, not spicy.
25-30 mins (brown basmati)
15-20 mins (white basmati)
About this Recipe
By: Tom Arundel
This was a dish that I created when doing some filming for High Street TV. If you eat a lot of rice I strongly recommend getting a rice cooker. At the bottom end of the price range, you can pick up a single function rice cooker for £10-15 in a Chinese supermarket or online. Use a rice cooker and you get perfect rice every time.
180ml rice (I find it easier to measure rather than weigh it)
540ml (brown basmati) or 360ml (white basmati) water (a good rule of thumb is brown is 3:1 water/rice ration and 2:1 for white rice)
1tsp whole cloves
1tsp green cardamon pods
1 cinnamon stick
1/2 tsp turmeric powder
I prefer to use brown basmati rice as it’s got a slightly nuttier and more complex flavour. Nutritionally it’s also a better choice due to the fact that the rice has not been stripped of its husk and is, therefore, higher in fibre. It marginally higher in fat and protein. It also takes longer to cook and requires more water. This is a huge hit with my kids as they love the aromatics from the spices: they have a saying that they *love* spice but hate spicy. This is not a dish that you need to play around with much but you can try different aromatics in the form of cumin or star anise and I often cook up some peas separately and stir in when the rice is ready to serve.
Step by Step Instructions
Rinse the rice in a sieve or similar for 30 seconds.
Add the rice to your rice cooker along with the water.
Add the spices and mix around so that the turmeric dissolves..
Close the lid and either choose the rice setting (multi-cooker) or flick the on switch (rice cooker).
If you are using a pan then use the timings above as a guide. Bring the rice to the boil then turn down to a simmer and cover. If possible use a see-through lid as you really don’t want to take the lid off while the rice is cooking. It should be ready when the water is fully absorbed but be sure to taste.