Cardamom & Cumin Infused Basmati Rice

Cardamom & Cumin Infused Basmati Rice


A can of ground cinnamon is shown.

Serves 4

Ingredients
  • 1 cup basmati rice
  • 1 teaspoon coarse salt
  • 1 teaspoon cumin seeds
  • 1-2 teaspoons whole green cardamom pods
  • 1 1/2 – 2 cups water, or chicken stock
Method:
  1. Rinse the rice under cold water until the water runs mostly clear.
  2. Soak the rice in about twice the amount of water for approximately 15 to 20 minutes.
  3. Place the rice, salt, spices and liquid into a medium-sized pot.
  4. Bring to a boil over medium-high heat, stirring occasionally.
  5. Once the liquid comes to a boil, cover with aluminum foil or a tight-fitting lid and turn the heat down to low.
  6. Cook for approximately 15 to 20 minutes.
  7. Remove from heat and let rest, covered, for 10 to 30 minutes.
  8. Gently fluff with a fork before serving.
Notes
  1. Remove the cardamom seeds after cooking as they are very strong if you happen to bite into one. This rice can also be cooked using the oven method or using a rice cooker.