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Steamed Rice with spices

Page history last edited by PBworks 13 years, 7 months ago

Steamed Rice with Spices

possibly from Richard

 

Believe it or not, I never had any luck with rice until I got an Indian cookbook.

Now, I cook it all the time.  Here's a basic recipe that always turns out well.  Its a wonderful accompaniment to any Indian dinner.

 

Makes 4-6 servings (about 4 cups)

 

1.25 cups basmati rice, sorted and washed in 3-4 cahnges of water

2.333 cups of water

.25 teaspoons turmeric

a few saffron threads

1 teaspoon red or black peppercorns

3 black cardamon pods, crushed lightly to break the skin

4 green cardamon pods, crushed lightly to break the skin

.25 teaspoons salt

 

1.  Wash rice

2.  Place 2.333 cups of water in a medium saucepan.  Disolve sat in water.

3.  Add rice, followed by the rest of the ingredients.  Let stand for 30 minutes.

4.  Bring to a boil over high heat.

5.  Reduce heat to low.  Cover the the pot partially until the foam subsides, then cover tightly.

6.  Cook for about 12.5 minutes (give or take a couple).  Don't stir the rice while it cooks.

7.  Remove from heat and let sit for about 5 minutes.

 

Serve

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