Rice and Peas

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READY IN: 35mins
Recipe by Cristina Barry

The Australian Women's Weekly - Easy Curry Cookery

Ingredients Nutrition


  1. Place rice in medium bowl, cover with cold water. Let stand for 30 minutes.
  2. Heat ghee or peanut oil in large saucepan, add cloves, cinnamon, cardamom and seeds. Stir over high heat for 1 minute.
  3. Add turmeric, stir over high heat for 3 minutes.
  4. Drain rice.
  5. Stir in peas, stock and rice into saucepan. Bring to a boil.
  6. Reduce heat, cover and simmer for about 15 minutes or until all liquid is absorbed and rice is tender.
  7. Remove and discard cinnamon, cloves and cardamom before serving.

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