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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (115g) Recipe makes 8 servings |
||
| Calories 122 | ||
| Calories from Fat 10 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 155mg | 6% | |
| Potassium 46mg | 1% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.1g | ||
| Protein 2.3g | 4% | |
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Indian Spiced Rice
By: Karen From Colorado
Mar 9, 2002
An Indian meal is not complete without rice to soak up some of the liquids of the other Indian dishes that is piled on and around it.
SERVES 8
Ingredients
- 1/4 cup sliced green onion
- 2 teaspoons butter or margarine
- 1 1/3 cups long grain rice
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- 2 2/3 cups water
Directions
1
Cook green onion in butter in a saucepan until tender but not brown.2
Stir in rice, salt garam masala, red pepper and garlic.3
Cook and stir over medium heat for 1 minute.4
Add water.5
Bring to boil.6
Reduce heat and simmer, covered, for 15 minutes; do not lift lid.7
Remove saucepan from heat.8
Let stand covered for 10 minutes.9
To freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.10
To serve: Thaw in fridge. Place in baking dish and add 1 T.water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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- Dietary > Low in... > Low Cholesterol
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- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: DoubletheGarlic
On Jun 16, 2009
Because DH loved this rice I'm giving it 5 stars. It's a 4-star for me, but probably just because of my g. masala (which has ruined meals for me before 
. If I made it again, I would, however, reduce the salt by a third, and throw in some raisins for sweetness. Thanks for an easy and good recipe!
From: Alexander Mar
On Jun 5, 2009
I love this recipe. We have served it underneath the "Broccoli Dal Curry" and "Mattar Paneer" recipes found here, and it makes such a wonderful complement for both. It also has a nice flavor on its own, a subtle taste of India, and the smell as it cooks - mmm! It is reminiscent of some very great Indian restaurants I've been to, very appetizing!
From: Kozmic Blues
On Sep 15, 2003
Quick, simple and great flavors! AND it can easily be made in my rice cooker! I did up to step 3 on the stovetop, and then tossed it in the cooker, added water and hit "cook". I love long grain rices, but I had some plain white rice to use up. I thought the plain white rice worked quite well
From: beckas
On Feb 5, 2003
Fairly good mildly spiced rice. I liked the addition of the sliced green onions. My husband and I preferred this rice with a topping of vegetable curry.
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