Rinse the rice in water and drain. Place in a heavy-based saucepan, cover with the hot water and add salt, the star anise and the chilli powder. Bring to a simmer, then cover and leave to cook over a gentle heat for around 15 minutes.
Remove the pan from the heat and leave to rest for 5 minutes without taking off the lid.
Meanwhile, oil the swordfish steaks lightly. Season them, then cook for 3–4 minutes on each side in a nonstick frying pan.
Remove the star anise from the dish of rice. Fluff up the grains with a fork. Serve immediately with the swordfish steaks.