Spinach Rice
Spinach-flavored rice cooked pilaf-style, where the rice picks up the green color and earthy flavor of pureed spinach. A versatile side dish that works with grilled meats, chicken curry, or just a fried egg on top for a quick weeknight meal.
Prep Time
10 min
Cook Time
15 min
Servings
4
Calories
411 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice1 ½ cups
- Spinach2 cups
- Garlic3 cloves
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Rice1.5 cups
- Spinach2 cups
- Garlic3 cloves
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
Instructions
- 1
Rinse 2 cups of basmati rice three times under cold water until the water runs almost clear. Soak 20 minutes, then drain.
- 2
Wash 8 oz of fresh baby spinach thoroughly. Blanch in boiling water for 30 seconds, then shock in ice water (this locks in the bright green color). Squeeze out all excess water. Blend with ½ cup of water until completely smooth.
- 3
Heat 3 tablespoons of butter or ghee in a heavy pot. Add 1 chopped onion, cook 5 minutes until soft. Add 3 minced garlic cloves and 1 inch grated ginger, cook 1 minute.
- 4
Add the drained rice, 1 teaspoon cumin powder, 1 teaspoon salt, ½ teaspoon black pepper. Stir for 2 minutes to coat the rice in butter and aromatics.
- 5
Pour in 3 cups of hot water and the spinach puree. Stir once to combine. Bring to a boil, then reduce heat to the lowest setting and cover tightly.
- 6
Cook for 18 minutes without lifting the lid. Rest off heat for 10 minutes. Fluff gently with a fork from the edges. Garnish with a squeeze of lemon juice and a swirl of yogurt.
Watch how to make Spinach Rice
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💡 Expert Tips
- 1.Blanch and shock the spinach. This locks in the bright green color. Skipping = army-green rice that looks unappetizing.
- 2.Squeeze the spinach hard. Excess water dilutes the flavor and makes the rice mushy.
- 3.Hot water, not cold. Cold water shocks the rice and creates uneven cooking.
- 4.Don't lift the lid during cooking. Steam escapes and the rice doesn't cook fully.
🔬 Why It Works
Spinach rice succeeds when the rice absorbs the spinach flavor and color throughout, rather than being plain rice with green flecks on top. Blending the blanched spinach into a smooth puree achieves this — the puree mixes into the cooking liquid and integrates with each grain. The blanch-shock method preserves chlorophyll and gives vibrant color; skipping it gives you dull olive-green rice. Aromatics (onion, garlic, ginger) provide flavor depth that pure spinach-and-rice would lack.
Frequently Asked Questions
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4.8
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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