Simple Spiced Rice

Simple Spiced Rice

kbarnett 2

"This is a savory side for many meats. This is a very simple version that would appeal to a wide range of palates."


30 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Melt the butter in a large saucepan over medium heat, and cook and stir the basmati rice and onion until the rice kernels are coated with butter and the onion is translucent, 5 to 8 minutes. The rice will give off a slightly toasted fragrance. Pour in water, and mix in salt, cinnamon sticks and bay leaf.
  2. Bring the mixture to a boil, and reduce heat to medium-low. Cover the saucepan, and simmer the rice until all the water has disappeared and the rice appears dry, about 18 minutes. Fluff the rice with a fork and serve.
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  1. 28 Ratings


I love making my rice with the herbs and seasoning in the cooking liquid. Your addition of cinnamon sticks and a bay leaf is a very clever 'addition' and I like it a lot. The 'cinnamon' s...

Simple Spiced Rice Haiku: "Subtle flavor kiss. Nice, delicate basmati. Humble, simple spice." Basmati is of such a light, ethereal taste that it doesn't need to compete with heavy seasonings. Bu...

very simple, very delicious!

Thank you! This recipe was great! I wish I could say I made it exactly to recipe, but didn't have cinnamon sticks on hand, so I sprinkled in just a bit of the powdered variety. It was still g...

YUM! Very very good. It was fragrant and had a nice flavor. Not strong at all but a mild cinnamon taste. It went perfectly with some Indian style meatballs in an onion raisin sauce. This would b...

in my humble opinion, you can omit the onion and add a TBSP whole cloves and about 6-8 pods of whole green cardamom, this makes a delightful Indian style spiced basmati rice. Make a "bouquet g...

This was good but I did have to add some cayenne and ginger because I felt like the rice needed a little something else. I served with chicken tandoori and Greek taziki.

Where has this recipe been all of my life??!?!?! I was so impressed with the way this turned out. I rinsed the rice real good and soaked it for 30 minutes before cooking. I used chicken broth...

Absolutely Fabulous Rice! I used Jasmine rice for its nutty flavor and chicken broth for the liquid instead of water. I also added red onion and a garlic & ginger paste.