Seychelles Creole Rice

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

This month, Eat the World is headed to Seychelles which is a set of islands east of Africa.

As a series of islands, Seychelles cuisine consists of a lot of seafood and tropical fruits that are not readily available in the US.  Interestingly enough, the cuisine is also a combination of Asian, African, and European influences.

Ultimately, I found a rice recipe that I knew my family would enjoy.  In fact, Dude was disappointed that I made a small batch of rice (“is that really all the rice you made, mom?”)  Needless to say, this was a success! 

Check out all the wonderful Seychelles dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Recipe Note:

-The original recipe calls for curry leaves.  Since bay leaves are an acceptable substitute that i had on hand, I used those instead

-The original recipe calls for more cloves and cinnamon (½-1 teaspoon). 

Seychelles Creole Rice

Adapted from Indian Ocean Traveler’s Guide

2 tablespoons butter

½ red bell pepper, diced (about ⅓ cup)

½ onion, diced (about ⅓ cup)

2 cloves garlic, minced

½ teaspoon turmeric powder

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground ginger

1 bay leaf

Pinch of ground cinnamon

Pinch of ground cloves

½ cup basmati rice

1 cup water

Fresh parsley, to garnish

Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook for 5 minutes.  Add the garlic, spices, and rice and cook for another minute.  Stir in the water and bring to a low boil .  

Cover, reduce heat to low and simmer for 15-20 minutes or until water is absorbed.

Fluff, garnish with parsley and serve.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones
Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
Guyana: Butterflaps
Réunion Island: Rougail Z'Andouille
Australia: Fairy Bread
Turkey: Simit Bread

Philipines: Pork Siomai

French Polynesia: Vanilla Bean Lemonade
Seychelles: Creole Rice


  1. This rice would have been perfect with my fish!!

  2. This looks delicious. I can't wait to try your recipe. We are a huge rice-eating household.

  3. I love having rice for lunch and this looks perfect for me to try!


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