Seasoned basmati rice

    35 min

    This rice dish is surprisingly good. It's also quick and easy to make! Basmati rice is simmered with spring onions, salt, pepper, butter and lemon juice, before being served with fresh spinach leaves. Enjoy as a side dish to any meal.

    21 people made this

    Serves: 4 

    • 190g basmati rice, rinsed and drained
    • 475ml water
    • 3 spring onions, chopped
    • salt to taste
    • 1 teaspoon cracked black pepper or to taste
    • 15g butter
    • 1 lemon, juiced
    • 16 baby spinach leaves, divided

    Prep:10min  ›  Cook:15min  ›  Extra time:10min resting  ›  Ready in:35min 

    1. Stir the basmati rice, water, spring onions, salt and pepper together in a saucepan over medium heat; bring to the boil. Stir in the butter. Reduce heat to low, cover the pan and let simmer for 15 minutes. When the rice has steam openings in the top between the grains, stir in the lemon juice. Cover and let sit off the heat for 10 minutes to finish steaming.
    2. To serve, place 4 spinach leaves in a fan shape on a plate; scoop up several balls of rice using an ice cream scoop. Place the rice scoops decoratively onto the spinach leaves and serve.

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    Reviews in English (14)


    Simple rice all dressed up! Gorgeous presentation, delicately seasoned rice with the green onion, lemon and butter that plays the supporting role to your main meat or fish dish perfectly. I love basmati rice and it was definitely the right choice for this. I used baby arugula rather than the spinach, only because it's what I had in the fridge, not because I thought it was a better choice. I cooked the rice in chicken broth and the white part of the green onion, then stirred the green part in at the end to preserve its color. I used the lemon juice "to taste," just a little squeeze - less than the recipe called for. This was the ideal complement to "Veal Cutlet with Red Peppers," also from this site. Happy to be the first reviewer of your recipe, JusSuz! Nicely done!  -  10 Jun 2010  (Review from Allrecipes US | Canada)


    This modest, unassuming rice almost stole the show and the main dish's primary role. Only difference is I used chicken broth in lieu of the water which gave the dish a little more depth and used fresh coarse cracked pepper. The extra bite from the pepper with the rice provided an occasional extra burst of flavor Loved the presentation and was the perfect pairing served with salmon. Thanks JusSuz for your submission.  -  13 May 2012  (Review from Allrecipes US | Canada)


    I used brown basmati rice and increased the water to reflect the change in rice. I did saute the green onion and a little bit of minced garlic slightly in a tbsp. of EVOO before adding the water. My husband and I thought this was great, especially me but the kids were less than enthused. Whatever, I'm making it again no matter what they say. I REALLY liked the flavor of the brown rice with the green onions, garlic and the lemon. I served this with Coq Au Vin, My Way, which is also from this site. Probably not the best pairing but we ate every bite.  -  08 Sep 2010  (Review from Allrecipes US | Canada)