Rice is a wonderful ingredient because it can be as simple or as complex as you want it to be. Plain rice can be a great accompaniment for a saucy meal, but add some ginger, garlic, and spices to your rice and it becomes the star! This recipe for spiced rice is easy to make, and can be completed under 40 minutes.
This rice dish is not only delicious but it’s nourishing! Nutritionists are praising turmeric for it’s powerful antioxidant qualities, however, turmeric has been a key medicinal ingredient in Ayurvedic cooking for centuries. Often referred to as the ‘Golden Goddess’, it is been used as a remedy for many ills, such as arthritis, cancer, anemia, diabetes, and indigestion. I especially love cooking rice with turmeric because it dyes the rice the most beautiful rich yellow hue. The more colourful my food is the better.
Cooking with spices is a great way to bring life to your meal. I recommend stocking your pantry with a variety of spices so you can experiment when cooking. The more you cook with spices the more comfortable you will be using them. Instead of spending a fortune on pre-packaged spices in fancy little glass jars at the grocery store, purchase from a busy (to ensure freshness) bulk food store.
- 2/3 cup shredded unsweetened coconut
- 2 tbsp coconut oil, divided
- 1 tbsp minced fresh ginger
- 2 garlic cloves minced
- 1 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- pinch of ground cinnamon
- pinch of groudn cardamom
- 1/2 tsp salt
- 1 1/2 cup brown basmati rice
- 2 3/4 cup water
- 1 large red onion sliced
- juice of 1 lime
- 1/3 cup chopped cilantro
Preheat oven to 350° F. Spread shredded coconut evenly on a baking sheet and toast for about 5-7 minutes or until golden, stirring once or twice. Set aside.
In a heavy saucepan with a tight-fitting lid, melt 1 tbsp. of the coconut oil over medium heat. Add the ginger, garlic, turmeric, cumin, coriander, cardamom, and salt. Cook until fragrant 1-2 minutes. Mix in the rice and cook for an additional 2 minutes. Add 1/3 cup of toasted coconut and water. Bring to a boil. Reduce heat to low and simmer covered for about 30-35 minutes, until rice is tender and liquid is absorbed.
While the rice is cooking, melt remaining coconut oil in a skillet over medium-high heat. Add the red onion and cook until softened and charred, about 15 minutes. set aside.
Once rice is cooked, fluff with a fork and mix in the red onion and the lime juice.
Top with cilantro and remaining toasted coconut.