Rice with spinach
2 servings
30 minutes
Rice with spinach is an exquisite dish of Thai cuisine that combines the tenderness of rice with the refreshing greens of spinach. This recipe features aromatic spices: cumin adds nutty notes while ginger provides a slight spiciness. The flavor palette is soft yet rich. Thais appreciate this dish for its lightness and health benefits—spinach is rich in vitamins while rice provides satiety. As it gradually absorbs liquid, the rice becomes airy and infused with all the spices. The depth of flavor makes this dish versatile—it can be served as a standalone meal or as a side to spicy meat or vegetable dishes. This rice is ideal for a light dinner or nutritious lunch, providing energy and nourishing the body with beneficial nutrients.
1
Rinse the rice several times. In a pan with oil, lightly fry the cumin seeds, add grated ginger root, and after half a minute, add the rice. Fry the rice over medium heat, stirring, for a few minutes until it becomes transparent.
- Rice: 150 g
- Cumin (zira): 1 teaspoon
- Ginger root: 1 teaspoon
- Vegetable oil: 3 tablespoons
2
Add spinach (if using fresh, blanch for 1 minute in boiling water, squeeze and chop), pour in about 1 cup of hot water with salt and mix. The liquid should cover the grains. Do not cover the pan with a lid. Stir occasionally until most of the water is absorbed by the rice. Then pour in some more water and mix again. Repeat this several times until the water is finished.
- Spinach: 100 g
- Water: 700 ml
- Salt: 1 teaspoon
3
In about 20 minutes (depending on the rice variety), the dish will be ready. Remove from heat and cover with a lid to keep the rice warm.