I have been in love with this fragrant rice recipe infused with clove.
This clove rice is an aromatic rice side dish which is easily prepared and usually served with dishes such as my favorite roast Chicken with herbs or Chicken with Mushroom White Wine Sauce.
Rice is one of those essential must-have staples all over the world.
It's just so common, loved and enjoyed that there are even folks living on it every single day.
I grew up with lots of rice in our home.
Rice is usually used as a side preparation in most western recipes.
My mom would make an easy roast chicken with fresh thyme, garlic, and mushrooms for Sunday dinner and with that, she would always serve this fragrant rice recipe with clove.
The fragrant rice recipe is quite versatile and goes well too with other meat meals such as the Blanquette de veau a l’ancienne or even the Pork Fillet with mushrooms and potatoes.
How to make it?
To prepare this aromatic clove scented rice you will need rice, clove spice, onion, salt and water.
Step 1
Keep a pot with salt water and rice on the heat.
Step 2
Peel and cut off the ends of an onion. Cut the onion into two and poke the whole clove spices into the onion halves.
Step 3
Place the Onion with the cloves in it into the center of the rice so that it's covered by rice.
Leave the rice to cook until done, then remove and discard the onion with the clove.
Dear Reader, did you grow up eating lot of rice in your childhood?
Please feel free to share your thoughts and ideas with us in the comment section further below!
PIN to save for later!
So you love SPICES and HERBS?
GET 5 FREE SEASONING LESSONS
Type in your email address below.
Including free access to the
Seasoning Members only Club!
This post may contain affiliate links that point to things or services that I recommend. This may include Amazon, getyourguide and booking.com. As an Amazon Associate I earn from qualifying purchases.
Fragrant Rice Recipe with Clove
Instructions
- Wash your rice a few times under water until the water is clear. Place the rice with the recommended water into a pot and add a pinch of salt. Keep on a slow to medium flame.
- Grab an onion, cut off ends, peel and cut into half.
- Poke the Cloves into the Onion so that they can't fall off during the cooking process. That way it's easy to take out the onion with the cloves from the rice.
%22%20transform%3D%22translate(.5%20.5)%20scale(1.04297)%22%20fill-opacity%3D%22.5%22%3E%3Cellipse%20fill%3D%22%23c5cecb%22%20rx%3D%221%22%20ry%3D%221%22%20transform%3D%22matrix(48.63486%20-52.29699%2095.26446%2088.59351%20216.7%2037)%22%2F%3E%3Cellipse%20fill%3D%22%235b3542%22%20cy%3D%2272%22%20rx%3D%22100%22%20ry%3D%22100%22%2F%3E%3Cellipse%20fill%3D%22%23c25278%22%20rx%3D%221%22%20ry%3D%221%22%20transform%3D%22matrix(-16.92125%20-34.96233%2041.99408%20-20.3245%2065.8%2030.1)%22%2F%3E%3Cellipse%20fill%3D%22%23193129%22%20rx%3D%221%22%20ry%3D%221%22%20transform%3D%22matrix(8.2636%2017.09145%20-23.81065%2011.51229%209.4%20132.5)%22%2F%3E%3C%2Fg%3E%3C%2Fsvg%3E)
- Place both Onion ends with the Cloves into/on top of the cooking rice. Don't mix the rice at this point. Just allow it to cook for about 15-20 minutes or until the rice is fluffy cooked but not sticky overcooked. (although I like mine sticky)
%27%20fill-opacity%3D%27.5%27%3E%3Cellipse%20fill%3D%22%23828282%22%20fill-opacity%3D%22.5%22%20rx%3D%221%22%20ry%3D%221%22%20transform%3D%22matrix(-26.02693%2044.7697%20-75.48974%20-43.88607%20128.7%2077.8)%22%2F%3E%3Cellipse%20fill-opacity%3D%22.5%22%20rx%3D%221%22%20ry%3D%221%22%20transform%3D%22rotate(68.6%20-112%20114.7)%20scale(87.13296%2038.61874)%22%2F%3E%3Cellipse%20fill%3D%22%23030303%22%20fill-opacity%3D%22.5%22%20rx%3D%221%22%20ry%3D%221%22%20transform%3D%22rotate(-134.1%20121.3%20-46.4)%20scale(177.29583%2049.20988)%22%2F%3E%3Cellipse%20fill-opacity%3D%22.5%22%20rx%3D%221%22%20ry%3D%221%22%20transform%3D%22matrix(46.48285%2031.6362%20-57.67924%2084.7477%20262%20198.7)%22%2F%3E%3C%2Fg%3E%3C%2Fsvg%3E)
- Take out the onion pieces with all the cloves and discard. Mix the rice properly and strain any excess rice water. Serve hot as a side with meat or veg meals.
That is a very good tip about the cloves in the onion, I just usually count my cloves and hope I can dig them out before serving.
This sounds really good. I love cloves. I often toss a star anise or two in with the rice when it cooks. It's a subtle change but one I really like. Eager to try the cloves.
It's a great idea putting the cloves into the onion. Tasty flavor infuser 🙂
Helene, I have never heard of clove rice (asked my French family and they haven't heard either, so it must be something from your mum's region maybe?), but it sounds absolutely delicious and great idea for European dishes indeed.
I have become an addict to Japanese rice, to its stickines and aroma... but I also love jasmine Thai rice. I used to cook basmati quite often and completely forgot about it. Thank you for reminding me! I must vary my rice varieties 😉
By the way, the thing I hate is that apart from Italians who know how to use rice in risotto, most Europeans spoil the rice, overcooking it... I never order rice in European restaurants as a side dish. It's so often inedible, I no longer want to take a risk. I only take risottos in good Italian restaurants.
Hi Helene,
I love this simple preparation of rice which is packed with flavor. Just one or two herbs or spices can really enhance a dish. Looks lovely!
Oh I love how you put the cloves in the onion! What a great idea and I bet the flavor is wonderful. I've never had rice with clove except in a rice pudding.
This sounds delish! I actually make something similar, although I also add turmeric to the rice as it cooks. What I don't do is use the onion, and I need to try that. Good stuff - thanks.
Hi Helen, how are you? I am back to blogging hopping after a really long. Feels good to be back 🙂 Your description of shopping in the tiny, yet over stocked Indian grocers made me smile, it is such a known experience 🙂 Never flavoured rice with cloves, I mean only that...we tend to make it just steamed, if not making a polao/pulao...the smell must have been awesome...should give this a try! Cheers, Suchi
Love rice, love cloves - so this to me is perfect.
I don't often flavour rice when cooking it - have done once or twice with cardamom (drool!) but certainly never with cloves. I can imagine the flavours of cloves and the delicate fragrance of basmati working really well together!
I love basmati rice, too Helene...and I can just imagine how lovely the fragrance of the cloves marries with the fragrance of the basmati!
looks delicious & mouthwatering!
I must try this, it sounds wonderful. I often toss in a star anise in my rice cooker and I love the subtle flavor I get. I think I'll like the clove studded onion even more.
That goes for me too, Helene. But, I will be sure and try it now. It sounds so enticing. Thank you so much for sharing, Pinned It!
I have never made clove flavoured rice. It must be very flavoursome and delicious.
Oh really, then you should make it once, you will fall in love with the aroma. Very comforting.