Spinach Rice

Inspired by Dainty Chefs

A little bit of prep then leave your rice cooker to do the rest. This delicious recipe is fabulous on its own or to accompany any meat you like. Of Indian origins, a twist on what is known as Palak rice.

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  • 2 cups/ 500mL Dainty Long & Wild Rice
  • 1 tbsp/ 15mL Vegetable Oil
  • 1 tsp/ 5mL Cumin Seeds
  • 1 Small Onion, minced
  • 1 Small Carrot, diced
  • 1 Jalapeño, seeded & minced
  • 1 tsp/ 5mL Ginger, grated
  • 1 tsp/ 5mL Ground Coriander
  • 1 ½ cups/ 350mL Fresh Spinach
  • A pinch of salt
  • 4 cups/ 1L Water (add more if needed)



Heat a medium sauté pan over medium-high heat. Add the oil. Add the cumin seed and toast for 20 seconds, or until lightly toasted and fragrant. Immediately add the onion, carrot, and jalapeño. Cook for 3 minutes, or until softened. Add the ginger, garlic, and ground coriander and cook for 2 more minutes. Set aside.


Place the spinach and 1 cup of water in a blender. Puree.


Pour the spinach mix into your rice cooker, add the onion mixture, rice, and remaining 3 cups of water. Stir together and Cook.


When done, fluff with a fork and season with salt to taste.

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