Aromatic Spiced Rice

Posted on March 26, 2017 by Anne Milneck | 2 comments

Watch a simple pot of rice rise to the occasion with the addition of a few aromatic spices. We love the punch of Indian flair from the cinnamon, cardamom and peppercorns. Turmeric adds zip and glorious, golden color. Your work time on this one is under 20 minutes--it just keeps getting better!


Makes 2 cups cooked rice


1 cup white rice

1 Tbl Arbequina Extra Virgin Olive Oil

Cinnamon Sticks

Cardamom Pods

12 Peppercorns

1 tsp Turmeric

1.5 tsp salt

Pinch of saffron (optional)


Using a pot with a tight-fitting lid, heat the pot over medium heat and add all of the ingredients. Stir and saute until the grains of rice are coated with oil and the spices begin to smell fragrant. You are not looking to brown the rice or spices here. Just to heat everything through. Add 2 cups hot water or stock. Bring to a boil. Reduce to a simmer. Place the lid on the pot and cook for 15-18 minutes or until the rice is tender. Fluff with a fork and serve!



2 Responses

Anne Milneck
Anne Milneck

September 30, 2017

Hi Virginia, the black cardamom would be EXCELLENT in this dish. It would take it a little different in direction—more smoky. But definitely in a good way!


September 29, 2017

Sounds divine. I must try this! I have smoked cardamon from the shop. Will that ruin the recipe? Or make it more AWESOME?

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