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Ginger and Pepper Rice

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5m 30m 1-Piece of cake 682
4 stars
Added by offmessage on 16 February 2008
Elspeth Proctor forked this on 12 March 2008 (1 descendant)

Description (Some HTML is OK)

A really fresh and spicy rice dish. The ginger and peppercorns both provide a sharp heat that makes a perfect foil for a rich chilli based dish.


Makes 2 servings

  • 4 fluid ounces rice
  • 2" thumb ginger
  • 3 cloves garlic
  • 1 tsp black peppercorns
  • ½ tsp cumin seed
  • 1 tbsp ground nut oil
  • ¼ tsp cayenne pepper
  • ½ tsp mild chilli powder
  • ½ tsp salt
  • ½ small onion
  • freshly ground black pepper to taste

Preparation (Some HTML is OK)

First up cook the rice by your preferred method (mine is a microwave cooker). Put aside to cool while you get everything else ready.

Next peel and slice the ginger into thin strips, peel and grate the garlic and peel and finely chop the onion.

Get the oil good and hot in a wide frying pan. When it's hot put in the shredded ginger, the whole peppercorns and the cumin seeds. Stir fry for a few minutes until the ginger starts to take on some colour (you're aiming for a nutty flavour by cooking it a little hotter and longer than perhaps you normally would).

Next put in the finely chopped onion, the grated garlic, the salt, the cayenne pepper and the chilli powder. Stir and fry until the onion has softened.

Finally put in the cooked rice and stir fry until the rice is warmed through and has taken on the flavours of the ingredients in the pan. Serve and season thoroughly with freshly ground black pepper (seriously, don't be shy, this is a peppery dish).

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Photos by offmessage (2)

All the ingredients in the panView on Flickr
All the ingredients in the panAll the ingredients in the pan