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