ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Spicy Rice Recipe

Updated on December 18, 2015
sparkleyfinger profile image

Lynsey enjoys cooking and baking at home and loves to share favourite recipes. The easier, the better.

5 stars from 3 ratings of Spicy Rice

Rice dishes are popular all over the world as they are quick, versatile and filling, providing the base to a great meal, or even a tasty side dish. I almost accidentally created my Spicy Rice recipe while trying to make a kind of Prawn Fried Rice, but the results were tastier, lighter and healthier than I originally imagined.

This super easy recipe can be easily altered to cater for larger groups. Or, alternatively, just reduce the amount of rice to make a smaller batch. You can also replace the prawns with chicken, beef, smoked sausage or anything else you prefer, its such a customisable dish! Super tasty and super quick, anyone can make Spicy Rice!


**Please ensure to practice safe food handling and wash your hands regularly, particularly after handling the prawns.

Super easy ingredients!
Super easy ingredients!

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: serves 4 generous bowls

Ingredients

  • 250g King Prawns, Raw, peeled
  • 4 cups white long grain rice
  • 1 sachet Blue Dragon Sweet Chilli & Garlic sauce
  • 2 Tablespoons Hot sweet chilli sauce
  • 4 Cloves Garlic
  • Level Teaspoon Chilli Powder
  • 4 Heaped Tablespoons Sweetcorn
  • 1 Onion

Method

  1. Boil the rice as per the packet instructions. Allow 1 cup of rice per person. *If making for more than 4 people, consider scaling up the ingredients, or at least use an extra sauce sachet.
  2. While the rice is boiling, chop the onion.
  3. Fry the onion in a little olive oil, along with the garlic and chilli powder. Throw in the sweetcorn- this can be frozen, canned, anything you like!
  4. Once the vege has softened, (and you have drained your rice and rinsed off the starch with boiling water) you should add the prawns.
  5. Don't be nervous about cooking the prawns, they are the easiest things in the world to cook- cooking by colours!!! They are grey when uncooked, and go pink when cooked! Just try not to overcook them- unlike meat, they will not tenderise with time, and will simply go rubbery.
  6. As the prawns cook, add the sauce, and stir.
  7. Once the mixture is piping hot, you should add the drained rice to the pot, and mix well, allowing the rice to soak up the sauce. Season and serve.

Comments

    0 of 8192 characters used
    Post Comment

    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      i don't see any red chilli on your rice but i bet it is spicy. Looks similar to our local sambal belacan rice. Voted up

    • sparkleyfinger profile image
      Author

      Lynsey Harte 4 years ago from Glasgow

      Thanks! Yes, it's mostly the chilli powder that I use, so that pretty much just dissolves into everything. Thanks again for the comment and vote :)

    • profile image

      Ghaelach 4 years ago

      Morning sparkleyfinger.

      Very interesting hub. I'll say straight away that I'll be giving this a try. All the ingredients, are on my list of like's.

      The idea with the king prawns is great, although not new.

      Thanks for sharing, and I'll be doing the same, if you don't mind.

      LOL Ghaelach

    • sparkleyfinger profile image
      Author

      Lynsey Harte 4 years ago from Glasgow

      Thanks very much! If i'm honest, I used prawns because I like them, but as I say, you can use anything at all- its all about finding what works. I love how easy it is to make with ingredients you can find in the supermarket, and it tastes amazing with smoked sausage too :) Thanks for the share, view and comment, and let me know how you like it :)

    • Marie-Renee profile image

      Renee 3 years ago

      Thanks for this recipe. Excited to do this recipe tomorrow...shared, tweeted and pinned.

    • sparkleyfinger profile image
      Author

      Lynsey Harte 3 years ago from Glasgow

      Thanks a lot! I'm glad it excites you! Let me know how you get on! :-)

    • Stevennix2001 profile image

      Steven Escareno 3 years ago

      Looks very good. Do know if that same recipe would work with brown rice too? I'm just curious because I can't eat white rice, but i'd be interested in trying out your recipe though.

    • sparkleyfinger profile image
      Author

      Lynsey Harte 3 years ago from Glasgow

      Hi Steven- I don't see why it wouldn't work, the only difference is the length of time the rice cooks, and perhaps having to rinse through with water a bit to get rid of some stickiness? Let me know how you get on if you try it!

    Click to Rate This Article