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You are here: Home / Recipes / Recipes by Main Ingredient / Easy Rice Recipes / Easy Spicy Rice

Easy Spicy Rice

Published on November 18, 2019 by Helen Best-Shaw 33 Comments
Last Updated on October 29, 2020

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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.  

Close up of a shallow casserole of spicy rice, ready to serve with wooden impelements.

Everything You Need To Know

  • Easy Spicy Rice
  • Why You Will Love This Spicy Rice Recipe
  • Cooking Rice With the Absorption Method 
  • How to Make Spicy Rice
  • Which Rice to Use?
  • Homemade Spicy Rice – Tips and Tricks
  • Can I Make Homemade Spicy Rice Ahead?
  • Can I Freeze Spicy Rice?
  • More Rice One Pots and Rice Dishes
  • Easy Spicy Rice
    • Ingredients
    • Instructions
    • Notes

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!

Easy Spicy Rice Step by Step pictures: the ingreidents, measured out.

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. 

Diced garlic and red and green chilli peppers

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.   

The peppers in the pan ready to fry for our spiced rice dish.

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

Easy spicy rice - the peppers are fried and its time to add the rice.

Step Four – Fry the chillies and garlic until fragrant. 

Rice step by step - before adding the stock

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.  

Rice before simmering, diced red and green peppers are floating in the stock.

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.

The dish ready to serve

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.  

View from above of a shallow casserole dish of rice, garnished with coriander leaves

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.

Recipe converted to cups measurements and tested July 2020. 

More Rice One Pots and Rice Dishes

  • Spanish chicken
  • Greek chicken
  • Moroccan chicken
  • Nandos rice
  • Mushroom rice
  • Pilau rice (Pressure Cooker Pilau rice)
  • Leftover chicken biryani 
  • Leftover turkey biryani
  • Leftover lamb biryani
  • Other easy rice recipes 
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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
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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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Filed Under: Easy Rice Recipes, Indian, Quick & Easy, Recipes, Side Dishes, Vegan Recipes, Vegetarian Recipes Ingredients: Chilli, Rice

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    Recipe Rating




  1. Brenda

    5 stars
    I really don’t like plain boiled rice, so this looks really tempting and tasty. Such an easy make too.

    Reply
    • Helen

      Perfect for an easy alternative to plain.

      Reply
  2. Harriet

    5 stars
    Really love this recipe, it is such a nice way to add a little flavour to rice. So good I eat it by itself.

    Reply
    • Helen

      Particularly good with curry.

      Reply
  3. Sharon

    5 stars
    This spicy rice would be great for when I’m making homemade Chinese or Indian food.

    Reply
    • Helen

      We really enjoy it with curry.

      Reply
  4. Anita

    5 stars
    I used basmati rice and garam masala combo. It turned out very delicious and the perfect dish to serve with Indian curries. :)

    Reply
    • Helen

      The added flavour gives that little extra.

      Reply
  5. Whitney

    5 stars
    I love how versatile this is and is something I really should make. We eat a variety of stir fry/burrito bowls every week and it would be easier to make a batch of this versus making rice every time.

    Reply
    • Helen

      So easy to make a batch, freeze portions and serve with all your favourite dishes.

      Reply
  6. Annissa

    5 stars
    This looks like a side dish that would go with so many different foods. I just put 5 spice seasoning on my list. Cant wait to try it out!

    Reply
    • Helen

      So easy to make and so delicious too.

      Reply
  7. Erika

    5 stars
    I love rice and spice, so this is the perfect combination for me!

    Reply
    • Helen

      Nice to add some extra flavours.

      Reply
  8. Emma Smith

    5 stars
    Helen, this looks delicious. I’m afraid I always make my rice plain and rely on the main dish to provide flavour. I’ll definitely follow your approach now I’ve seen this! :)

    Reply
    • Helen

      It is nice to have the flavours in both the rice and the main dish too.

      Reply
  9. MELANIE EDJOURIAN

    5 stars
    This sounds like a lovely recipe. I’ve only used the absorption method once but it seemed to work well. Might need a little practise with it though.

    Reply
    • Helen

      Once you get the hang of it, it works every time, and so easy.

      Reply
  10. Joanna

    5 stars
    That’s how I make my rice as well, ever since I’ve learned about the absorption method. Before it I was always under or overcooking my rice, but since I’ve been using this method, it’s always perfect.

    Reply
    • Helen

      It really is a fool proof method, and easy to get the hang of.

      Reply
  11. Sarah Bailey

    5 stars
    Now this sounds like it would be right up my street! What a great way to make rice yum!

    Reply
    • Helen

      Tasty, versatile and easy to make.

      Reply
  12. Rhian westbury

    4 stars
    I like the idea of the garlic in there, but I’m not very good with chilli’s so I couldn’t make this very spicy for me x

    Reply
    • Helen

      It would be really easy to dumb down the spices to suit your taste.

      Reply
  13. Sarah | Boo Roo and Tigger Too

    5 stars
    I’ll have to make this for the next curry night for my husband and his friends

    Reply
    • Helen

      That sounds like a great plan.

      Reply
  14. Jenni

    5 stars
    I love rice dishes and as easy to make as possible for our family so this is perfect

    Reply
    • Helen

      It really is very easy to make, and ideal for a family meal.

      Reply
  15. Becky

    5 stars
    This looks like a delicious recipe! I love rice, and finding news ways to cook and enjoy it are great.

    Reply
  16. Rebecca Smith

    5 stars
    This rice sounds so delicious and I love that it takes such little time to make too! I’ll definitely have to make it sometime soon.

    Reply
  17. Anosa

    5 stars
    This looks absolutely delicious, I love making spicy but not tried this recipe yet.

    Reply
  18. Playdays and Runways

    5 stars
    Spicy rice sounds amazing. I actually only started eating rice a few years ago as it was never something I wanted to try. Love it now though.

    Reply
  19. mohan kumar

    5 stars
    Super easy to follow and quick. A very delicious meal

    Reply

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