Bright Rice
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2tablespoons vegetable oil
- ½cup finely chopped onion
- 1cup diced orange bell pepper
- 1tablespoon yellow mustard seeds
- 1teaspoon turmeric
- ⅛teaspoon ground cloves
- ¼teaspoon ground cinnamon
- 1¼cups basmati rice
- 2½cups vegetable broth
- 114-ounce can chickpeas, drained
- Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
295 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 8 grams protein; 567 milligrams sodium
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.
Powered byPreparation
- 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.
- 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.)
- Step 3
To serve, fluff rice with a fork, and add salt to taste.
Private Notes
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Cooking Notes
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.
Anne Marie
I liked this a lot. Instead of chickpeas, since I was serving with dal, I used cashew pieces. It turned out great.
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.
Hopbell
I prefer less water for Basmati and Jasmine rice. 1.5 cups of rice to 2 cups of liquid and even a scant less if the onion gives off too much liquid. I bring the pot to a hard boil and let it boil for a minute or two before lidding and reducing the heat to low. After 20 to 25 minutes I turn off the heat and let stand for 5 minutes.
The taste of this rice is great and I love chickpeas in rice anytime, anyplace!!
Melanie
I just made this and used my rice cooker and it came out perfectly. Rinse the rice thoroughly before putting it in the rice cooker, and then add the hot broth with all of the additional ingredients. Easy and perfect!
Figaro
Remember the old adage: when cooking rice, water's twice. This goes for most white rices; brown may need a bit more liquid; increase cooking time to about 50 min. Always use a towel under the lid. I added some golden raisins. Very nice with her red lentil dal.
Michelle
I tried this in my instant pot-- I used brown rice instead of basmati, and then threw in the stock, water, and spices for 25 minutes. Sauteed the onions and peppers separately, and added together at the end. The flavor is so evenly balanced, and I love all of the soft textures together. I might add mung beans next time.
rutabaga2
Found quantity was sufficient for 7 people as a side dish. Went very light on the cinnamon, might add something hot next time. used basmati brown rice!
Mary
Made as directed with the dal and it was delicious! Particularly love the cinnamon in this.
mamasaurus
Turmeric overpowered all of the other nice spices. Everything was mushy and expected more brightness. Expected more crunch. Maybe the towel trick would have helped in the end.
Steve Jeanne
Made exactly this as written and it came out undercooked, even after using the towel trick. It was bitter, too.
E Kennedy
Fresh lemon juice at the end was exactly what this needed to be “bright”. I also added fresh diced tomatoes and it was even brighter.
Jillian H
EXCELLENT recipe! I could eat this again & again. Per a suggestion, I subbed cashews for the chickpeas since I was serving this alongside lentils. Honestly, I'd recommend the cashews over chickpeas - they added so much to the dish & were an amazing addition.
sdepas
This makes a lot! It was tasty but a little wet.
Tia
This was just okay. There was too much liquid for the rice and it was a bit mushy. I followed the tip about the towel too. I will probably try again but reduce the liquid and cut the cinnamon and clove because that is not my favorite flavor profile.
Eliz.
Very good with dal BUT rice only needs 1 T oil; results were greasy. I recommend toasting mustard seeds before adding onion and salting the mixture when adding the rice. Since there is plenty of protein in the dal, I left out the chickpeas and stirred in steamed peas at end. (Also agree that 1 cup brown basmati needs only 1.5 cups of broth.) Replaced cinnamon and cloves with curry leaves.
Stephanie
We found this quite bland. I have a lot leftover, so I may try to dress it up with citrus, garlic, red pepper, etc. Maybe even some browned chicken.
Luther
Excellent recipe. Turned out perfect with times. Did eliminate chickpeas as I used this with Melissa Clark's cream scallop recipe. Great flavor. Used Better Than Bouillon vegetable stock instead of canned or boxed broth. Many thanks for sharing.
maria
I have made this a few times with just rice and no chickpeas. SUCH a great enhancement for otherwise-boring weeknight meals. I'm sure the chickpeas would make it even better.
nh
Yum. No peppers needed. Add some salt. I would eat by itself but Dave and Sof maybe not - but adds a really nice layer of flavor to the lentil curry.
Emi
This was great! For those who said it was bland, perhaps you just aren't salting enough? The spices definitely need the salt to help their flavor come out. Not bitter at all, and rice was done in about 25 min for me.
Aidan Duffield
Towel made the rice light and fluffy. I used one cup of white rice, one quarter cup of brown rice, and a pinch of wild rice for the texture. Very nice!
anne
Wonder if this could be doubled??
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