Add any ground spices to your rice towards the end of the cooking process. They do need to toast in the oil to release their flavors, but they will burn if they are on the heat for too long.

The powerful spice trio of cinnamon, cloves and nutmeg has the path cleared for them as they head directly to many holiday favourites – beverages, meats, cakes and cookies.

Padma’s Spice Starter Kit: Star anise, Za’atar, Herb de Provence, Madras curry powder, cinnamon, coriander, cumin, Aleppo pepper flakes, amchur (dry mango powder), mustard seeds, advieh ...

Ingredients 17 ounces of pre-cooked rice (I like the 8.5-ounce Seeds of Change pouches, which contain no sodium) 4 eggs 1 pound of peeled, deveined shrimp ...

This week’s entrée features a comforting combination of two standard staples (chicken and rice) infused with fragrant, flavorful herbs and spices, and all simmered in one pot on the stovetop. I ...

Fried rice comes in many forms, its instant, heady immediacy as attractive for lunch as it is post-pub, but it is the biryani, one of the unsung heroes of Indian cuisine, that really inspires.