Bright Rice

By Nigella Lawson

Updated January 11, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(727)
Comments
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This colorful dish is great on a dreary day, or any other time for that matter. It doesn’t take long and can be a side for any chicken or fish dish – or, as Nigella Lawson originally suggested, as a perfect accompaniment to her recipe for dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes.

Featured in: AT MY TABLE; Colorful and Cheery, Food to Light a Gray Day

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons vegetable oil

  • ½ cup finely chopped onion

  • 1 cup diced orange bell pepper

  • 1 tablespoon yellow mustard seeds

  • 1 teaspoon turmeric

  • ⅛ teaspoon ground cloves

  • ¼ teaspoon ground cinnamon

  • 1 ¼ cups basmati rice

  • 2 ½ cups vegetable broth

  • 1 14-ounce can chickpeas, drained

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

49 grams carbs; 294 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 567 milligrams sodium; 8 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan with a tight-fitting lid, heat oil over medium heat. Add onion and bell pepper, and sauté until softened, about 5 minutes. Add mustard seeds, turmeric, cloves and cinnamon, and sauté for 1 minute. Add rice and mix until well coated with oil.

  2. Step 2

    Add vegetable broth and chickpeas. Stir briefly, and allow to return to a boil. Cover, and cook on lowest possible heat for 20 minutes. If rice has not absorbed all the liquid by then, cover pan with a clean dish towel and place lid over it. Allow to sit off the heat for 5 to 10 minutes. (This method may be used for keeping the rice warm and moist for up to half an hour.)

  3. Step 3

    To serve, fluff rice with a fork, and add salt to taste.

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Ratings

4 out of 5
727 user ratings
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Comments

Ella

This is very helpful, thank you. Also, once I have turned the heat off, I replace the lid with a clean kitchen towel. Rice becomes extra fluffy that way.

Linda

your rice will be much nicer w 1 cup rice to 1.5 cups water. The grains will be soft but separate. For a white basmati, rinse your rice in cold water, then saute rice for about 2 min with a big nut of butter. Add your boiling water and cook 20 minutes on low. Then turn off the heat, place a towel under the pot lid, and let the rice rest 10+ minutes.

Anne Marie

I liked this a lot. Instead of chickpeas, since I was serving with dal, I used cashew pieces. It turned out great.

LBS

Made this with cashews instead of chickpeas, used vegetable broth. Otherwise followed the recipe. Turned off the heat at 18 minutes and let it sit 20 minutes covered before serving - rice was perfect. Served this with Nigella's Masoor Dal. They do go together well. I agree chickpeas would have been too much.

Tabitha

This was really delicious! I made it in the rice cooker and added chopped cashews and cilantro to finish. The cashews honestly took it over the edge. Would be good with peas and golden raisins too.

LP

Made as directed. Came out mushy and completely tasteless

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