Sweet and Spicy Rice

Hot and simple … two of my favourite words to describe food. This fast and easy-to-make rice packs a fiery bite on top of a welcoming sweetness, and is delicious served steaming hot. Slightly adapted from Raghavan Iyer's 660 Curries— a book I'm finding increasingly indispensible — sweet and spicy rice makes a wonderful contrast with more earthy legume or vegetable curries such as Chopped Cabbage with a Crumbly Chana Dal Sauce.

Sweet and Spicy Rice

1 cup basmati rice
2 tablespoons olive oil
1 teaspoon black mustard seeds
1 onion, sliced
6 dried whole red chilies
2 tablespoons rapadura or demerara sugar
1 teaspoon sea salt

Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, drain and repeat until the water is relatively clear and no longer cloudy. Drain, cover with water and soak the rice for about 20 minutes or longer. Drain and set aside to air dry for 15 minutes or so.

Heat the olive oil in a small saucepan over medium heat. When hot, toss in the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Add the onions and chilies and stir fry until the onions are well browned, about 10 minutes. Now add the rice and stir to coat the grains with oil. Pour in 1 2/3 cups cold water and stir in the sugar. Raise the heat and bring to a boil, then reduce the heat to low, cover, and simmer for 12 minutes or until the water has been absorbed.

Remove from heat, fold in the salt, and serve hot. Serves 4.

If you liked this recipe you may also enjoy:
Green Tea & Curry Rice
Spiced Urad Dal Rice
Methi Rice
Spicy Fried Rice