Rice Seasoning - Add Fab Flavours
to Your Homemade Grain Recipes

As rice is a staple food of mine, I thought I'd put together a herby rice seasoning. An easy-to-make mix of herbs and spices, it will flavour all your favourite types: white, brown, whole grain, wild etc. This recipe also works well with other grain dishes: cous cous, bulghur wheat and quinoa to name a few. (See the bottom of the page for other recipes)

Note: I use whole coriander and peppercorns for this seasoning. If you don't have them whole you can use pre-ground powders. If you do, simply reduce the amount the recipe requires by half. So for 2 tablespoons of whole coriander you would use 1 tablespoon of pre-ground coriander. Reduce the peppercorns likewise if you don't have whole.

Homemade Rice Seasoning

What You'll Need: (makes about 10 tablespoons)

3 tbsp dried oregano
2 tbsp dried rosemary
2 tbsp coriander seeds (cilantro)
1 tbsp dried sage
4 tsp lemon pepper
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp saffron strands
1 tsp sea salt

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Coarsely grind the coriander, salt, rosemary and lemon pepper
  • Add to a bowl
  • Stir in the garlic powder and cayenne
  • Finally, crumble in the saffron, oregano and sage. Combine thoroughly

Store your seasoning for rice in an airtight container out of direct sunlight. Use within 3 months before making up a fresh amount.

Note: To extract even more flavours from the ingredients, you could dry toast the coriander and peppercorns before cooling and grinding.

See the grinding page for tips and photos on toasting and grinding. (Link opens in new window)

Note 2: I've only added 1 teaspoon of salt as I know a lot of folk, myself included, add salt when making rice. You can always add extra if needed.

After Making Your Rice Spice, Here's Some Other Mixes to Try...

Ethiopian Berbere

Chinese Five Spice

A Range of Garam
Masalas For Fab
Indian Cooking


Return to Spice Mixes

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