Honey Spiced Crunchy Rice!

This gorgeous recipe came into existence on a rainy day when the rain began the night before and continued well into the day. And when the atmosphere is cool, the breeze is welcoming, and your family is frying whole fish, how can you not fantasize sauntering into the kitchen armed with a new recipe idea to develop? Well, that’s just how I seem to function. So, the fish was fried in a bit of mustard oil, and that was compatible enough with my current diet for me to go ahead and execute this recipe for the fish to be paired with the Honey Spiced Crunchy Rice recipe. Also, excuse me, but I’ll say HONEY SPICED CRUNCHY RICE again because it rhymes and I find it funny, hehe.

Recipe and suggestion

You can pair this well with my ROASTED ROSEMARY CHICKEN recipe. Or with an Indo-Chinese style chilli paneer for vegetarian options, any meat dish for non-veg. It’s a very flexible recipe, so, I would totally urge you to have fun with it! And yes, the best part is that you can jazz up leftover rice by turning it into (I’m gonna say it again) Honey Spiced Crunchy Rice! Hehe.

5 from 1 vote
Honey Spiced Crunchy Rice
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

What's not to love about this recipe?! It has the right amount of sweetness, spiciness, and crunchiness. The crunch factor comes from the peanuts. You can pair this with any meat dish like roasted  rosemary chicken, grilled fish, braised tofu, simple Indo-Chinese style gravy paneer. The options are endless as it's a very versatile recipe. You can even make this with leftover rice! 

Course: Main Course, Side Dish
Cuisine: fusion
Servings: 2 servings
Author: Prattyandfood
  • 1 1/4 - 1 1/2 cup cooked rice (you can use any rice)
  • 3-4 cloves garlic, sliced
  • 1/2 inch ginger, sliced like match sticks
  • 2 tablespoons honey
  • 1 teaspoon butter
  • 1/4 cup peanuts, raw or roasted
  • 1/4 teaspoon salt
  • 1/5 teaspoon chili
  • 1/2 teaspoon lemon juice
  • 1 green chilli, finely chopped
  • Few mint/coriander/curry leaves for garnishing
  1. If using raw peanuts, lightly toast them in a pan on medium heat with 1/4 teaspoon butter and a pinch of salt. Once it starts crackling, turn the heat off and set them aside to cool down.

  2. Heat a pan on low-medium heat, add the 1 teaspoon of butter, as it melts add the green chilli, mix it with a spatula. Then add the garlic and saute for a few seconds before chucking in the ginger. 

  3. Saute for a minute, once everything has softened and is a little golden in colour, add the honey. This way, the ginger and garlic will retain a slight texture to them and lend their own flavour to  each bite.

  4. Add the salt and chilli powder and stir to combine. Turn the heat to medium, and once the honey mixture starts bubbling add the lemon juice and stir. 

  5. Add the cooked rice at this point. Keep stirring to ensure the rice is well coated in the honey mixture then add the peanuts. Be sure to save a few peanuts for garnishing.

  6. Keep mixing and cooking it on medium heat for another 2-3 minutes. The rice will appear a bit soggy but cooking it for another 2-3 minutes will get rid of the excess moisture and add a deep colour to it.

  7. Garnish with leaves of your choice and peanuts. Serve hot and enjoy!


Do not forget to leave a comment or drop me a message on my social media if you try any of my recipes (make sure you’ve Liked my Facebook page and follow my Instagram too!). I love seeing how my recipes turn out for you guys, and honestly, I’m overjoyed with the overwhelming response my COFFEE MUFFINS and COFFEE CAKE WITH CHOCOLATE CHUNKS recipes has been receiving. So, whenever I receive feedback or pictures of attempts, I compile them into the “Your Tries” highlights on my Instagram profile . But I must say I didn’t expect I’d have to expand the “Your Tries” by making a “Your Tries 2” highlight. And that’s how elated I am by the onslaught of kindness from everyone who gives these recipes a try. So, thanks a lot! Thank you for reading, thank you for stopping by, and most importantly – Thank you so very much for the constant love and support.


Happy Fooding to you!

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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.


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