Easy Spicy Rice

This easy spicy rice is the perfect accompaniment to any type of curry, and is the ideal way to make plain rice more interesting. Ready less than 30 minutes with about 5 minutes hands-on time, it’s vegan and gluten free. Make it as hot and spicy as you like.  

Easy Spicy Rice

I love rice of all sorts, both as the star of the show and as an accompaniment to other dishes. 

A simple bowl of freshly cooked rice with a drizzle of soy sauce is one of my favourite comfort foods.  Ideal sitting on the sofa watching TV, when you are feeling under the weather or you are feeling frazzled.   Rice with soy sauce, topped with an egg is one of my favourite breakfasts too.  

This adaptable spicy chilli and garlic rice is easy to make and great with curries, both Southern and East Asian. Swap out the spice blend to make it perfect to serve with either Chinese or Indian dishes.  

I have cooked rice every way in the past – baked, boiled on the stove, steamed, microwaved, and in the Instant Pot.

I come back again and again to the simple, foolproof absorption method. Once you have made this takeaway style spicy rice, you will never order rice with a takeaway again.   

Why You Will Love This Spicy Rice Recipe

•  It is quick and easy, needing less than 5 minutes hands on time.
• You will have perfect rice every time using the absorption method of cooking.  
• It is adaptable. You can make it as spicy as you like, and change the spice blend to make a Chinese-style spicy rice, or an Indian-style spicy rice. 

Cooking Rice With the Absorption Method 

Once you learn and have used the absorption method to cook rice, you will never cook rice any other way again. (OK, I do still cook it in the instant pot sometimes – but this stovetop rice is the easiest and best.)

You will need a heavy pot with a well fitting lid. I use a shallow cast iron casserole, which is perfect for rice for four.   

Lightly fry the rice in some oil. Then add a sprinkle of salt. Add twice the volume of liquid (water or stock) to the rice, bring to a gentle simmer, put the lid on, turn the heat right down and leave the rice to do its thing for 18 minutes.

DON’T be tempted to lift the lid and peek whilst it is cooking or the steam that escapes will change the rice to water balance. 

Once the rice is done, turn the heat off, and fluff up with a fork. Leave it for up to a quarter of an hour before serving. The pot will keep it warm.  

How to Make Spicy Rice

This is such a simple recipe – fry the spices, add the rice (twice the volume of liquid to rice), cover and cook!

Step One – Gather your ingredients. I know I say this every time, but it is so easy to leave something out, there is a reason that mis en place is so important in professional kitchens. 

Step Two – Peel and chop the garlic, and prepare the chillies. 

For less heat, discard the chilli seeds and membranes. If you like it hot, keep them in and use more chillies if you are feeling brave.   

Step Three – Put a drizzle of oil in the pan. Add the chopped chillies and garlic, and a pinch of salt. 

Step Four – Fry the chillies and garlic until fragrant. 

Step Five – Add the rice and your choice of spice blend; five spice for a Chinese dish, or garam masala for an Indian style of spicy rice. Stir and cook for a minute until the rice is coated with oil and spice.  

Step Six – Pour over the stock, and give a quick stir. Bring to a gentle simmer. Then put the lid on the pan and leave on the lowest heat for 18 minutes.

Step Seven – After 18 minutes, take the pan off the stove top. The freshly cooked spicy rice will have absorbed all the liquid. Leave for 5 minutes before fluffing the rice with a fork, replacing the lid and allowing to stand for up to 15 minutes. If you have used a heavy pan, it will keep warm for this time.

Which Rice to Use?

Any white long grain rice works with this recipe. Don’t use a quick-cook, easy-cook or minute rice, as you’ll end up with a mushy, sticky mess.

You’ll get a better result if you use basmati rice. It is much more flavoursome and fragrant than plain long grain rice. Even better, if you can get it, is aged basmati rice.

Brown rice will take longer to cook, and will also need more liquid.  

Homemade Spicy Rice – Tips and Tricks

• If I am chopping lots of chilli I usually wear a pair of latex gloves or wrap my fingers in cling film. Even after thoroughly washing your hands, it is so easy to rub your eyes and get the chilli burn. 
• You can, of course, use different spices. I sometimes throw in half a lemon rind to make lemon spicy rice. For rice to go with Middle Eastern dishes, you could use a blend called baharat, or a little mixed spice with a little cardamom and a pinch of turmeric or saffron (go easy on the chilli too). 
• There is no need to rinse the rice. However, if you do prefer to wash it, reduce the amount of stock by 2 tablespoons.
• I make my easy spicy rice in a heavy cast-iron casserole dish or Dutch oven. Use the heaviest pan you have. A sturdy pan heats evenly and will prevent hot spots and burning.
• Use a pan with a well fitting lid. If the lid doesn’t fit properly, some of the steam will escape and you may end up with dry rice. If the lid isn’t tight, add an extra spoonful of water.
• Cook on the lowest heat and if needed use a stove top heat diffuser or simmer ring. These cost a few pounds (or dollars) and will last a lifetime.
• Leftover chillies can be chopped and frozen, then fried from frozen the next time. 

Can I Make Homemade Spicy Rice Ahead?

This such an easy recipe that there is no need to make it ahead, but you absolutely can. You can also keep leftovers, and reheat in the microwave – the quantities given here are perfect for two easy after-work suppers for two.

If you do make it ahead of time, make sure the rice is cooled quickly and then put in an airtight pot in the fridge as soon as possible. Keep it for no more than 48 hours and make sure it is reheated thoroughly before serving.  

Can I Freeze Spicy Rice?

I’m a big believer in cook once and eat twice, especially when you are cooking for two. This recipe has been written to make a double portion that will exactly fill two standard plastic takeaway trays.

Pack leftovers into a takeout tray; or other lidded freezer proof box, allow to cool and then freeze as soon as possible. Grab a tub from the freezer and defrost in the fridge, or microwave from frozen.

If you are an electric pressure cooker fan, then try my Instant Pot pilau rice.

Recipe converted to cups measurements and tested July 2020. 

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4.94 from 31 votes

Easy Spicy Rice

This easy spicy rice is the perfect accompaniment to any type of curry, and is ideal for an after-work supper for two. Ready less than 30 minutes with about 5 minutes hands-on time, it's vegan and gluten free. Make it as hot and spicy as you like.  

Servings: 4

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Ingredients

• 1 tbs vegetable oil
• 2 chilli peppers (medium size)
• 2 cloves garlic
• 1 tsp spice powder (Try 5 Spice for Chinese-inspired rice, Garam Masala for Indian)
• 1 cup basmati rice (200g)
• 2 cups vegetable stock or broth (just under 500ml)
• salt and pepper (to taste)

Metric - USA Cups

Instructions

• Halve the chilli peppers. Cut into cubes. Discard the seeds and membrane for less heat, or include them if you prefer a spicier dish.
• Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and heat over a low flame. Add the garlic and chilli and fry for a few minutes until starting to soften.
• Add the rice and stir until it is coated with the spice and oil mixture.
• Pour over the stock, Add a little salt. Bring to a gentle simmer, put the lid on the pan and leave on the lowest heat for 18 minutes.
• After 18 minutes, turn the heat off and allow to stand for 5 minutes. The rice will have absorbed all the liquid. Fluff the rice with a fork, replace the lid and allow to stand for up to 15 minutes.

Notes

Homemade Spicy Rice – Tips and Tricks

• If I am chopping lots of chilli I usually wear a pair of latex gloves or wrap my fingers in cling film. Even after thoroughly washing your hands, it is so easy to rub your eyes and get the chilli burn. 
• You can, of course, use different spices. I sometimes throw in half a lemon rind to make lemon spicy rice. For rice to go with Middle Eastern dishes, you could use a blend called baharat, or a little mixed spice with a little cardamom and a pinch of turmeric or saffron (go easy on the chilli too). 
• There is no need to rinse the rice. However, if you do prefer to wash it, reduce the amount of stock by 2 tablespoons.
• I make my easy spicy rice in a heavy cast-iron casserole dish or Dutch oven. Use the heaviest pan you have. A sturdy pan heats evenly and will prevent hot spots and burning.
• Use a pan with a well fitting lid. If the lid doesn't fit properly, some of the steam will escape and you may end up with dry rice. If the lid isn't tight, add an extra spoonful of water.
• Cook on the lowest heat and if needed use a stove top heat diffuser or simmer ring. These cost a few pounds (or dollars) and will last a lifetime.
• Leftover chillies can be chopped and frozen, then fried from frozen the next time.

Nutritional Information:

• This recipe is 9 Weight Watchers Smart Points per portion

 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Easy Spicy Rice

Amount Per Serving

Calories 269 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Sodium 485mg21%

Potassium 156mg4%

Carbohydrates 52g17%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 470IU9%

Vitamin C 33mg40%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: Chinese, Indian

Keyword: easy spicy rice, spicy rice, spicy rice recipe

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