Spiced basmati rice

By Spencer Watts
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  • 2 tablespoons (30 milliliters) vegetable oil
  • 1 small onion, diced
  • 1 small stick of cinnamon, split in half
  • 1 teaspoon (5 milliliters) cumin powder
  • 1 star anise
  • 3 cups (720 milliliters) vegetable stock
  • 2 cups (480 milliliters) basmati rice
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 cup (240 milliliters) frozen mixed peas and carrots


  1. Heat vegetable oil in an oven-safe pot or casserole dish on medium-high heat on the stovetop.
  2. Add onion, cinnamon, cumin powder and star anise. Stir to combine. Cook for two to three minutes or until spices are fragrant and onions are translucent. Add stock, rice, and salt to pot. Bring to a boil. Add peas and carrots. Turn down to medium-low heat. Cover and simmer for 12-15 minutes.
  3. Remove from heat and let stand for two minutes. Fluff and serve.


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