Why Spiced Rice Pairs So Well with Lamb Koftas
Rice is the kind of side dish that soaks up flavour and provides balance to richly spiced meats. In many African kitchens, rice is cooked with aromatic spices rather than left plain, transforming it into something worthy of centre stage. I like to serve this fragrant spiced rice with lamb koftas because it adds depth while keeping the meal comforting and filling.
For more ideas on how to round out your kofta meals with sides, sauces, and cooking tips, I’ve shared everything in my complete African lamb koftas guide.
The Fragrance of Spiced Rice
This recipe uses cumin, cinnamon, and bay leaf to create a warmly spiced base, while fresh herbs at the end bring brightness. The contrast works beautifully with koftas — the spices echo what’s in the lamb, while the herbs lift the plate. I find it especially good with koftas that have a touch of heat, as the rice mellows the spice.
If you’re curious about other flavour combinations, my spice blends and seasonings guide offers more ideas for building flavour.
Ingredients for African Spiced Rice with Herbs
- 200 g basmati rice
- 400 ml chicken or vegetable stock
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 2 bay leaves
- Pinch of salt
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander, chopped
How to Make African Spiced Rice with Herbs
Rinse the rice under cold water until the water runs clear. Heat olive oil in a saucepan and sauté the onion until soft, about 5 minutes. Add garlic, cumin, coriander, and cinnamon, and cook for 1 minute until fragrant. Stir in rice, coating it in the spices, then pour in stock and add bay leaves.
Bring to the boil, then cover with a tight-fitting lid and reduce heat to low. Cook for 12 minutes without lifting the lid. Remove from the heat and leave covered for 10 minutes. Fluff with a fork, stir in parsley and coriander, and serve warm with lamb koftas.
Cooking Technique Explained: Steaming Rice Properly
The secret to perfect rice is not stirring once the lid goes on. Steam does the work, gently cooking each grain. Leaving the pan covered after cooking lets the rice finish steaming, giving a light, fluffy result. Fluffing with a fork rather than stirring helps keep the grains separate. For a bread-based side instead, my warm pita bread with za’atar is another classic partner to koftas.
What to Serve with Spiced Rice
This rice pairs especially well with spiced lamb koftas with harissa, as the herbs lift the heat. A spoon of garlic yoghurt dip alongside completes the plate.
Wine and Beer Pairings for African Spiced Rice
The gentle spices in the rice work well with a crisp white wine. A South African Chenin Blanc brings orchard fruit and freshness, while a Pinot Grigio offers a clean, citrusy finish. For beer, a golden ale with light malt character balances the spices, while a pilsner keeps things crisp and refreshing.
FAQs about African Spiced Rice with Herbs
Can I make this rice ahead of time?
Yes, it reheats well. Just add a splash of stock or water and steam gently until warmed through.
What herbs can I use instead of parsley and coriander?
Mint adds freshness, while dill gives a more distinctive flavour. For another herby kofta recipe, try my mint and coriander koftas.
Do I need basmati rice?
Basmati is traditional for its fragrance and long grains, but you can use jasmine or even short-grain rice. Adjust liquid and cooking time accordingly.
Can I add vegetables to the rice?
Yes, peas, carrots, or peppers can be stirred in towards the end of cooking. For a heartier side, see my couscous salad with roasted vegetables.
Tips for Success with Spiced Rice
Rinse the rice properly before cooking to remove excess starch, which makes it sticky. Always measure liquid carefully, too much and the rice becomes mushy, too little and it stays undercooked. Resting the rice off the heat is as important as cooking.
Storage and Reheating Spiced Rice
Store cooled rice in the fridge for up to 2 days. Reheat thoroughly with a splash of water in a covered pan until steaming hot. Never leave cooked rice at room temperature for long, as it spoils quickly.
African Spiced Rice with Herbs
Ingredients
- 200 g Basmati rice
- 400 ml Chicken stock or vegetable
- 1 Onion finely chopped
- 2 cloves Garlic crushed
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Ground cinnamon
- 2 Bay Leaves
- 1 pinch Sea salt
- 2 tbsp Fresh parsley chopped
- 2 tbsp Fresh coriander chopped
Instructions
- Rinse the rice under cold water until the water runs clear. Heat olive oil in a saucepan and sauté the onion until soft, about 5 minutes. Add garlic, cumin, coriander, and cinnamon, and cook for 1 minute until fragrant. Stir in rice, coating it in the spices, then pour in stock and add bay leaves.
- Bring to the boil, then cover with a tight-fitting lid and reduce heat to low. Cook for 12 minutes without lifting the lid. Remove from the heat and leave covered for 10 minutes. Fluff with a fork, stir in parsley and coriander, and serve warm with lamb koftas.