Fragrant spiced rice

Ingredients

• 500 gbasmati rice
• 1 litrevegetable or chicken stock
• 1cinnamon stick
• 1 tspcoriander seeds
• 4spring onions, thinly sliced
• 1 small bunchcoriander, chopped

Instructions

1. 1

   Simmer the rice

   Put the rice, stock, cinnamon stick and coriander seeds in a medium pan. Simmer for about 8–10 minutes, until the rice is al dente, then drain off any excess liquid.

2. 2

   Finish with herbs

   Return the rice to the pan and add the spring onions. Keep the lid on until serving, then stir through the fresh coriander just before eating.

What is fragrant spiced rice?

This is a simply seasoned basmati side rather than a standalone rice dish: the grains are cooked in stock with cinnamon and coriander seeds, then brightened with spring onion and fresh coriander. Basmati is associated with the Indian subcontinent and is prized for its long, aromatic grains.

The gentle spices add fragrance without overwhelming a main dish, so the rice can sit alongside curries, chillies or stews.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 8g protein, 41g carbs, 1g fat.

Most of the carbohydrates come from the basmati rice, while the stock and rice contribute some of the protein; the listed fat is low. Serve it with vegetables and a protein-rich main, such as beans, lentils or chicken, to balance the plate.

Choosing the ingredients

Basmati rice: its long grains suit a light, separate-textured side. Rinse it before cooking if you want to remove some surface starch, and drain it thoroughly.

Getting the cooking right

Stock and spices: the rice absorbs flavour as it simmers, while the cinnamon and coriander seeds provide a subtle aromatic base. Use vegetable stock for a vegetarian version, or chicken stock if it better suits the rest of the meal.

Liquid: the method calls for draining any excess once the rice is al dente. Check the grains towards the end of the 8–10 minute cooking time, as the exact timing can vary.

Finishing for fresh flavour

Spring onions: add these after draining, while the rice is still warm, and keep the pan covered until serving. They soften gently without being cooked from the start.

Coriander: stir it through just before serving to preserve its fresh, herbal flavour.

Texture and doneness

The rice should be al dente: tender but still offering a little resistance when bitten. Drain promptly when it reaches this point so it does not continue cooking in the remaining liquid.

Fluff the grains gently as you stir in the finishing ingredients, taking care not to mash them.

What to serve it with

This rice is made to accompany dishes with plenty of sauce, such as curries and stews, or a chilli. A serving of vegetables and a protein-rich main can make the meal feel more complete.

Because the stock seasons the grains, taste the finished rice before adding any extra salt.

Recipe notes & tips

• Use a pan large enough for the rice and stock to simmer without spilling over.
• Check the rice at about 8 minutes so it does not cook past al dente.
• Drain away excess liquid as soon as the grains are ready.
• Keep the lid on after adding the spring onions to hold in warmth.
• Stir through the chopped coriander just before serving.

Variations

• Vegetarian stock: choose vegetable stock to keep the dish vegetarian.
• Chicken stock: use chicken stock for a savoury variation that suits meat-based mains.
• More spring onion: add extra sliced spring onion for a sharper finish.
• Extra coriander: serve with additional chopped coriander for a more herbal flavour.

Common mistakes to avoid

• Overcooking the rice: check it from 8 minutes and drain when it is al dente.
• Leaving excess liquid: drain the rice promptly once it is ready.
• Cooking the fresh coriander: stir it in only just before serving.
• Adding the spring onions too early: fold them in after draining so they keep some freshness.
• Seasoning without tasting: check the finished rice first, as the stock already adds seasoning.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat until steaming hot throughout, adding a splash of water if the rice has dried out.

Frequently asked questions