Creamy Harissa Broth with Rice: An Incredible Ultimate Recipe

Why You’ll Love This Recipe

Spicy & Creamy: The harissa paste and coconut milk create a balanced heat with smooth richness.
Simple One-Pot Meal: Combines broth and rice for easy cooking and cleanup.
Customizable Heat: Adjust harissa to suit your spice preference.
Fresh & Bright: Garnished with herbs and citrus for vibrant flavor contrast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup white rice (uncooked)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth (or chicken broth)
• 1 cup coconut milk
• 2–3 tablespoons harissa paste (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish
• Optional: Squeeze of lime or lemon juice

Directions

1. Prepare Rice: Rinse white rice under cold water until water runs clear. Drain and set aside.
2. Heat Oil: Warm olive oil in a large pot over medium heat.
3. Sauté Onion: Add chopped onion and cook until translucent, about 3–4 minutes.
4. Add Garlic: Stir in minced garlic and sauté 1 minute until fragrant.
5. Add Broth: Pour in vegetable or chicken broth and bring to a boil.
6. Add Rice: Stir in rinsed rice and mix well.
7. Add Cream & Spices: Pour in coconut milk and stir in harissa paste, cumin, and smoked paprika.
8. Simmer: Reduce heat to low, cover, and simmer for 15–20 minutes, or until rice is tender and liquid absorbed.
9. Season: Taste and adjust salt, pepper, and harissa as needed.
10. Garnish & Serve: Let sit a few minutes, then serve warm garnished with fresh parsley or cilantro and a squeeze of lime or lemon juice if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Use brown rice for a nuttier flavor and added fiber (increase cooking time).
• Add cooked chickpeas or shredded chicken for extra protein.
• Stir in sautéed vegetables like spinach or bell peppers for color and nutrition.
• Replace harissa with another chili paste or curry paste for different spice profiles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the texture.

FAQs

Can I use jasmine or basmati rice?

Yes, but adjust cooking time and liquid ratio accordingly.

Is this recipe vegan?

Yes, using vegetable broth and no animal products.

How spicy is harissa?

Harissa ranges from mild to hot; adjust amount based on your tolerance.

Can I make this in a slow cooker?

Yes, combine ingredients and cook on low for 2–3 hours.

Can I freeze leftovers?

Yes, freeze in portions for up to 2 months.

What can I serve this with?

Pairs well with grilled vegetables, salads, or flatbread.

Can I omit coconut milk?

You can substitute with cream or yogurt, but it will change flavor and texture.

How to make it less spicy?

Use less harissa and add extra coconut milk or broth.

Can I add lemon zest?

Yes, for an extra citrusy note.

How thick is the broth?

It’s creamy but pourable, like a stew.

Conclusion

Creamy Harissa Broth with Rice is a comforting and vibrant dish that delivers a perfect balance of spice, creaminess, and hearty texture. Quick to prepare and full of flavor, it’s a versatile meal suitable for cozy nights or entertaining guests. Enjoy the warm, spicy goodness with fresh herbs and a hint of citrus for a truly satisfying experience.

Creamy Harissa Broth with Rice: An Incredible Ultimate Recipe

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish, Soup
• Method: Simmering
• Cuisine: North African / Middle Eastern
• Diet: Vegan

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Description

Creamy Harissa Broth with Rice is a comforting and flavorful one-pot meal that combines spicy harissa, rich coconut milk, aromatic spices, and tender rice. Perfect for a warming dish any day of the week.

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Ingredients

1 cup white rice (uncooked)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 cups vegetable broth (or chicken broth)

1 cup coconut milk

2–3 tablespoons harissa paste (adjust to taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley or cilantro, for garnish

Optional: Squeeze of lime or lemon juice

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Instructions

1. Rinse white rice under cold water until water runs clear. Drain and set aside.
2. Warm olive oil in a large pot over medium heat.
3. Add chopped onion and cook until translucent, about 3–4 minutes.
4. Stir in minced garlic and sauté 1 minute until fragrant.
5. Pour in vegetable or chicken broth and bring to a boil.
6. Stir in rinsed rice and mix well.
7. Pour in coconut milk and stir in harissa paste, cumin, and smoked paprika.
8. Reduce heat to low, cover, and simmer for 15–20 minutes, or until rice is tender and liquid absorbed.
9. Taste and adjust salt, pepper, and harissa as needed.
10. Let sit a few minutes, then serve warm garnished with fresh parsley or cilantro and a squeeze of lime or lemon juice if desired.

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Notes

Use brown rice for nuttier flavor and added fiber (increase cooking time).

Add cooked chickpeas or shredded chicken for extra protein.

Stir in sautéed vegetables like spinach or bell peppers for color and nutrition.

Replace harissa with another chili paste or curry paste for different spice profiles.

Store leftovers in airtight container in fridge up to 3 days.

Reheat gently on stovetop or microwave, adding broth or water if needed.

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Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 3g
• Sodium: 700mg
• Fat: 14g
• Saturated Fat: 11g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg