Aromatic Spiced Rice

Before serving, remove whole spices if desired, or simply advise guests to leave them to the side of their plate.

Yields6 Servings
 2 tbsp Canola Oil
 1 tsp Cumin
 2-inch piece Cinnamon
 2-3 Whole Green Cardamon Pods
 5-6 Whole Black Peppercorns
 4-5 Whole Cloves
 1 Onion, finely chopped
 2 Finely minced Garlic Cloves
 1/2-inch piece Fresh Ginger, peeled and finely grated
 2 cups Long-grain Rice, preferably Basmati
 Salt, to taste
1

Heat oil in a heavy saucepan over medium heat. Add cumin and saute just until aroma arises, avoid burning. Stir in cinnamon, cardamom, peppercorns and cloves; saute for 10 seconds. Add onion, garlic and ginger; saute until onions are translucent, stirring occasionally so spices don't burn or stick.

2

Add rice and salt to taste; mix well and saute for 2 Minutes. Add 3 3/4 cups water and bring to a boil. Lower heat to a simmer and cook, covered, for 20 Minutes, until all water is absorbed and rice is tender.

Ingredients

 2 tbsp Canola Oil
 1 tsp Cumin
 2-inch piece Cinnamon
 2-3 Whole Green Cardamon Pods
 5-6 Whole Black Peppercorns
 4-5 Whole Cloves
 1 Onion, finely chopped
 2 Finely minced Garlic Cloves
 1/2-inch piece Fresh Ginger, peeled and finely grated
 2 cups Long-grain Rice, preferably Basmati
 Salt, to taste

Directions

1

Heat oil in a heavy saucepan over medium heat. Add cumin and saute just until aroma arises, avoid burning. Stir in cinnamon, cardamom, peppercorns and cloves; saute for 10 seconds. Add onion, garlic and ginger; saute until onions are translucent, stirring occasionally so spices don't burn or stick.

2

Add rice and salt to taste; mix well and saute for 2 Minutes. Add 3 3/4 cups water and bring to a boil. Lower heat to a simmer and cook, covered, for 20 Minutes, until all water is absorbed and rice is tender.

Aromatic Spiced Rice

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