I love rice. I definitely eat it more than three times a week and it is a staple in my pantry. Sometime white rice cooked plain serves as a great base for more flavourful stews and sauces, but sometime plain rice can be boring.
This spiced rice will elevate your rice game to a whole new level. Inspired by angwamu, which is Ghanaian Oil-Rice, I put together a rice dish packed with a ton of aromatic spices and lower in oil. This spiced rice is toasted lightly with coconut oil and cooked with toasted star-anise and cumin seeds. It will definitely leave your kitchen smelling absolutely fragrant.
- 1/2 onion chopped
- 1 clove of garlic finely chopped
- 1.5 tbsp of coconut oil
- 1/2 tsp cumin seeds
- 1/2 tsp of chilli flakes
- 1 star anise whole
- 2 cups of rice (well washed)
- 4 cups of water
- 1/2 cup of frozen peas (optional)
- Salt to taste (I used about 1/2 tsp)
- In a non-stick pot at medium heat, add the coconut oil
- When the oil is hot, add the spices and fry them for a few minutes. This releases the oils in the spices and make the coconut oil more fragrant
- After, add the onions and fry them in the water. When the onions are soft, stir in the rice and mix around for a minute
- Then add the water, salt and cook the rice at medium to low heat for 15-18 minutes. Check periodically to check if the rice is sticking to the bottom of the pan
- When the rice is just done add in the peas, cover the pot and turn the heat off.
- The peas should warm up with the steam of the hot rice.
- The rice is ready and pairs well with any sauce or curry
Check out a full video recipe on my YouTube Channel