Hearth Warm Rice (Printable)

Comforting aromatic rice with vegetables and warming spices, perfect for cozy evenings.

# What You’ll Need:

→ Rice

01 - 1 cup long-grain rice (basmati or jasmine), rinsed
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 1 small onion, finely chopped
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1/2 cup frozen peas

→ Aromatics & Spices

07 - 2 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground cinnamon
12 - 1/4 teaspoon ground turmeric
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/2 teaspoon salt, adjust to taste

→ Fats & Fresh Herbs

15 - 2 tablespoons olive oil or unsalted butter
16 - 2 tablespoons fresh parsley or cilantro, chopped

# How-To Steps:

01 - Warm olive oil or butter in a medium saucepan over medium heat.
02 - Add onion, carrot, and celery; cook for 4 to 5 minutes until softened.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Incorporate cumin, coriander, cinnamon, turmeric, black pepper, and salt, stirring to coat vegetables evenly.
05 - Add rinsed rice and cook while stirring for 1 to 2 minutes until grains appear glossy.
06 - Pour in vegetable broth or water and bring to a boil.
07 - Reduce heat to low, cover, and simmer for 15 minutes.
08 - Stir in frozen peas, cover again, and cook for 5 more minutes until liquid is absorbed and rice is tender.
09 - Remove from heat and let sit covered for 5 minutes.
10 - Fluff rice with a fork and garnish with chopped parsley or cilantro before serving.

# Expert Advice:

01 -
  • The spices are balanced enough to feel exotic but approachable—no heat that'll catch you off guard.
  • It comes together in under 40 minutes, which means you can go from craving comfort to eating it before your mood shifts.
  • Leftovers taste even better the next day, so one batch feeds you twice if you're lucky.
02 -
  • Don't stir once you've covered the rice—that's how you end up with mushy, sticky grains instead of fluffy ones.
  • The spices need that moment in hot oil or butter to unlock their flavor; adding them to cold liquid just doesn't work the same way.
  • If your rice finishes cooking before all the liquid is absorbed, leave the lid off for the last minute—it'll evaporate quickly.
03 -
  • Toast your spices in the warm oil for 30 seconds before the rice touches the pan—this unlocks flavors that ground spices often hide.
  • Use fresh ginger whenever possible; it adds a brightness and complexity that dried ginger can't match, and it makes your hands smell amazing for hours afterward.

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