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Spicy Rice
Source: dLife

An East Indian inspired rice dish with cardamom, turmeric, and ginger.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 133.2
Total Carbs 25.2 g
Dietary Fiber 1.3 g
Sugars 2.7 g
Total Fat 2.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 54.0 mg
Protein 2.8 g
Sodium 60.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  medium onions
1 each  medium garlic cloves
1 tbsp  olive oil
8 oz  Rice, basmati, dry
0 1/2 cup  lowfat plain yogurt
1 pinch  cardamom, ground
0 1/4 tsp  ground turmeric
0 1/4 tsp  ground ginger
0.125 tsp  hot red pepper flakes
2 cup  low sodium vegetable broth
1 pinch  salt
1 pinch  black pepper
1 each  small tomato
1 tbsp  fresh cilantro
  1. Pour oil in a pot and cook onion and garlic 8 minutes.
  2. Mix in rice and cook over medium heat 5 minutes, stirring often.
  3. Mix in yogurt, cardamom, turmeric, ginger, and red pepper and cook over medium high heat 5 minutes, stirring often.
  4. Pour broth into pot and bring to a boil. Lower heat, place lid on pot, and simmer 25 minutes or until rice is fluffy and the liquid is absorbed.
  5. Sprinkle with salt and pepper.
  6. When ready to serve, garnish with tomatoes and cilantro.

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