Minty Pudina Rice (Mint and Herb Rice)
Fragrant rice cooked with a fresh mint, coriander, and coconut paste and warm whole spices. Gentle and aromatic, lovely on its own or with a little yogurt.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 240 ml rice, rinsed and soaked1.01 cup rice, rinsed and soaked
- 180 ml mint leaf, stalks removed12.17 tbsp mint leaf, stalks removed
- 60 ml coriander leaf, washed4.06 tbsp coriander leaf, washed
- 4 g ginger, peeled0.14 oz ginger, peeled
- 2 each garlic, cloves, peeled
- 80 ml coconut, grated5.41 tbsp coconut, grated
- 22.5 ml oil1.52 tbsp oil
- 300 ml water1.27 cup water
- 15 ml lemon juice1.01 tbsp lemon juice
- mixed vegetables (optional), finely chopped
- 1 each bay leaf
- 1 each star anise
- 1.65 ml cumin seed0.33 tsp cumin seed
- 3 each clove
- 2 g cinnamon, small piece0.07 oz cinnamon, small piece
- 2 each green cardamom
- 1 each mace
- salt (to taste), for over-1s and adults
Steps
Make the Mint Paste
- Rinse the rice well in a few changes of water, then soak it in fresh water for 15 minutes while you prepare the herbs.
- Pluck the mint leaves off the stalks, then wash the mint and coriander in plenty of water and drain well in a colander.
- Grind the mint, coriander, ginger, garlic, and coconut into a smooth paste, without adding any water.
Temper and Cook
- Heat the oil in a pan over medium heat and add the bay leaf, star anise, mace, cumin seeds, cloves, cinnamon, and cardamom.
- When the whole spices begin to sizzle, add the ground paste and saute for 3 to 4 minutes until aromatic and the raw smell is gone.
- Optional: stir in the mixed vegetables and saute for 2 more minutes until they begin to soften.
- Pour in the water and stir, then drain the soaked rice completely and add it to the pan, mixing gently.
- Bring to a rolling boil, then reduce to low, cover, and cook until the water is absorbed and the rice is tender, about 12 minutes.
- Drizzle the lemon juice over the top and fluff the rice gently with a fork before serving warm.
- For older kids and adults, stir in a pinch of salt to taste, and add a little chopped green chili if you like some heat.
Nutrition
- Calories
- 475
- Protein
- 8g
- Fat
- 12g
- Carbs
- 83g
Tips by age
Remove all the whole spices, cinnamon, bay leaf, star anise, mace, cardamom, and cloves before serving. Offer a small soft scoop of rice, lightly mashed if needed. Skip the added salt and chili.
Choking safety: Whole spices are a choking and gagging risk. Pick them all out before serving, and make sure any vegetables are very soft.
Remove all whole spices before serving. Serve a soft spoonable portion and finely chop any larger vegetable pieces. Keep it salt-free and chili-free for this age.
Choking safety: Whole spices and firm vegetable chunks can cause choking. Remove the spices and soften or chop the vegetables small.
Remove the whole spices and serve as written in a small bowl. Vegetables should be soft and bite-size. Add only a tiny pinch of salt if you wish, and no chili.
Choking safety: Pick out the whole spices before serving, as they are hard and easy to choke on.
Remove the whole spices and serve as written. A light squeeze of extra lemon is nice. Keep salt minimal and skip the chili for most children at this age.
Choking safety: Remove the whole spices before serving.
Serve as written, removing the whole spices first. Season with a small pinch of salt to taste, and add a little chili only if your child enjoys mild heat.
Choking safety: Remove the whole spices before serving.
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