Serves 4
This is an East-Indian rice side with sweet spices and a touch of turmeric for color. Plain rice can be served, but the traditional whole spices add special flavor and make a lovely presentation. Cook the rice in stock to for depth of flavor.
1 1/2 cups brown basmati or jasmine rice
3 1/4 cups chicken stock, vegetable stock or water
1 teaspoon turmeric
1/2 - 1 teaspoon salt (check sodium content of stock)
1 (1-inch) piece ginger, smashed with the side of a knife
2-3 cloves garlic, smashed
3 cinnamon sticks
9 green cardamom pods
6 whole cloves
Garnish: 1/2 cup chopped cilantro
Rice Cooker: Place all ingredients in a rice cooker and cook until end time. Remove the ginger pieces. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.
Stovetop: Bring all ingredients to a boil in a medium saucepan. Turn the heat to low, cover and simmer for 40-45 minutes, until the water has absorbed and the rice is tender. Remove the ginger pieces. Mix in the cilantro just before serving and bring the cinnamon sticks and cardamom pods up to the top to use as a garnish. Top with a sprig of cilantro.
©2008 Copyright Alison Anton - All rights reserved.