simple savoury rice


On the request of all you ‘bulkers’ out there (namely MB!), and anyone after a simple way to spice up boring basmati- here is a simple, yet delicious way to liven up your rice-laden meals.


Simple Savoury Rice:

Serves 1-2 (2 as a side dish, 1 if you’re a man chasing size).

Macros per serving – 260kcal, 46g carbohydrates, 5g fat, 5g protein.


This is the simplest way to cook savoury rice. Just a few spices, half an onion and a chicken stock pot and boring basmati is transformed. Nothing fancy, no draining required, no complicated method. This is your saviour if you’re chasing size and short on time (or cash), but finding it hard to stomach the (too often tasteless) sky-high carb macro.


Essential Equipment:

  • Measuring jug,
  • Saucepan or frying pan with a tightly fitting lid (or some tin foil).


  • 125ml basmati rice – measured in a measuring jug,
  • 1 chicken stock pot (the jelly type, such as Knorr),
  • 1 tsp oil (groundnut is best as it’s flavourless, but it doesn’t matter too much),
  • ½ onion,
  • 1 tsp tumeric,
  • ¼ tsp ground cinnamon,
  • Heaped ¼ tsp ground cumin,
  • 1 bay leaf,
  • Few saffron threads (optional),
  • 300ml boiling water.


Heat the oil in the pan over a low heat. Finely chop the onion and add it to the pan to sweat for 5 minuntes, or until soft and translucent.

Meanwhile, wash the rice in a sieve under cold water, for 1 minute or so. This washes away some of the starch to make your rice fluffy rather than sticky.

Add the spices, including the bay leaf, to the onion and stir to coat. After a minute, add the stock pot and mix in until it melts.

Add the rice to the pan, stirring to coat in the spicy onion mixture. Pour over the boiling water, stir no more than once and put the lid on. Let the rice simmer over the lowest heat setting for 12 minutes. Do not be tempted to check it or stir it – just set the timer and leave it be.

After 12 minutes, take off the lid and check to see if the rice has absorbed all the water. If not, put the lid back on for another 3 minutes.

Leave the rice uncovered and off the heat for a couple of mins, so the steam can escape, then fluff with a fork and serve.


Remember – if you’re making rice for meal prep, it must be 100% cold before you tupperwear and fridge it – food poisoning from rice is seriously nasty.



For more recipes from Hannah, please see below:



If you like the above you will undoubtedly love the Lean Mains Pack, Vegetarian Pack and be happy to know all our flagship LDNM Guides easily detail how to incorporate new and varies recipes/macros in to the Nutrition section.



Guest Author Bio:

Twitter: @CoreKitchen

Instagram: @CoreKitchenBlog

I’m Hannah, I run the blog I believe that in order to get the most out of your body, you need to focus on how you fuel it. I love creating nutritionally balanced, goal-focused recipes that provide energy & recovery after training. Out to prove that healthy eating & tracking macros doesn’t have to be all about brown rice & chicken!