35 Reviews of Indian Spiced Rice

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.

From: mersaydees

On Apr 2, 2008

I've eaten a lot of Indian rice, yet I've never had any that had this unique flavor! Love the hint of garam masala. My DH, who's positively famous for his Indian rice, said that he'll try adding garam masala to his recipe — however, I'm not sure that it will work in a traditional tumeric- and onion-based rice. Love it here, though! So different and fresh tasting! Thanks Karen From Colorado. Made for OAMC freezer tag. TO FREEZE: place in freezer container(s) based on desired portions and place in freezer. TO REHEAT: thaw overnight at room temperature; preheat oven to 300 degrees F; place rice in oven-proof casserole, add a tablespoon of water per cup of rice, stir, and bake until heated through, about 35 - 40 minutes.

From: Nancy Barnes

On Oct 2, 2002

Karen....Thanks so much for sharing. This rice was wonderful. I'm not a big rice eater, but this is changing my mind I will most certainly make this often. Made this step-by-step according to your directions. Deeeeelicious. Thanks again Karen.

From: tunasushi

On Aug 26, 2006

This rice is really good. I served it with my fusion aloo rasadar and my quick and easy raita. It really goes well together, and I will be making this over and over again. Thank you

From: Kit^..^ty Of Canada

On May 6, 2007

This is the first time that I have ever made any rice other then using chicken broth to go with a curry. This was a great addition to Winnipeg Chicken Curry. Dh was impressed. I followed the recipe as written to step 4. Then at dinner time added the water & continued with no problem. Next time I will increase the garam masala to 1 tsp for a bigger kick. This is a keeper, thank you Karen.

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: PaulaG

On Aug 28, 2006

This was a wonderful dish to serve with Philippine Mung Beans in Coconut Milk. The 2 dishes complimented each other well. I did double the garlic as I am a real garlic lover. I would definately make this dish again.

From: Charishma Ramchandani

On Apr 12, 2002

The kitchen smelt great when this rice was cooking. I made it for lunch this afternoon and we enjoyed it to the fullest with Palak raita(spinach curd) which is recipe number 24973. Together, these made for a complete meal and I thoroughly relished every morsel of it My mom loved it as well, thanks, Karen!!

From: What's Cooking?

On Sep 11, 2005

I prepared this dish with brown basmati rice - 1.5 cups of rice and 3 cups of water did the trick. I used ghee rather than regular butter. The dish was tasty but not remarkable. I think when prepared with a more flavorful rice such as brown rice, one might need to add more spices in order to enhance the flavor. Regardless, it was tasty when topped with Palak Paneer.