Delicate basmati is infused with cardamom and cumin seeds to create this flavorful and aromatic rice.
Chef's notes
You may want to 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 the rice cooker method.
Steps
1
Soaking the Rice (optional)
Ingredients
1 cup basmati rice
Rinse the rice under cold water to remove any surface starch, if desired. Soak the rice in about twice the amount of water for approximately 15 to 20 minutes, or according to the manufacturer's instructions.
2
Cooking the Rice
Ingredients
1/2 tsp sea salt
1 tsp cumin seeds
1 to 2 tsp whole cardamom pods
1 1/2 to 2 cups water or light stock
Place the rice, salt, spices and liquid into a medium-sized pot. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
Once the liquid comes to a boil, cover with a tight-fitting lid and turn the heat down to the lowest setting. Let cook for approximately 15 to 20 minutes, or according to the manufacturer's instructions.
3
Resting & Serving the Rice
Once done, remove from the heat and let rest, covered, for 10 to 30 minutes. Gently fluff with a fork before serving.
The First 3 Are On Us
Help us grow by joining our list and unlock every recipe.
Good question, in fact, we did a whole topic on this in one of the rice lessons.
Here is the link to the specific topic called Rinsing and Soaking Rice Cheers!
I've looked everywhere for cardamom pods and can't find them...I guess I'll order them online...
... in the meantime,I picked up some ground cardamom and would like to try this recipe... how would you handle the substitution? half the account...?
Strange that you can't find cardamom pods anywhere. Generally any Asian or Indian store will sell them, along with many regular grocery stores. But then again, I suppose I don't know where you live, so I might be way off.
With that said, yes, you could try using ground cardamom, as for how much, you might be right to start with half the amount. I know the flavor of the cardamom is somewhat subtle in this rice — the pods are even removed after the rice has cooked.
Let us know how it turns out for you. Cheers!
If trading nourishment for taste, would discard the water used to soak. As a matter of daily, staple prep, we rinse the rice with cold water. Any water it’s soaked in, goes into cooking. Hope that helps.
If trading nourishment for taste, would discard the water used to soak. As a matter of daily, staple prep, we rinse the rice with cold water. Any water it’s soaked in, goes into cooking. Hope that helps.
Hi Jack: Flavor-wise, I think that turmeric has a very earthy and bitter flavor that is often described as almost being musky in flavor. I would suggest to prepare and cook the rice as the recipe is written. And if you think it is needed, add turmeric to your preference. Cumin seeds are often a substitute for turmeric in recipes--not sure you really need to add it. However, I'd start with a 1/4 teaspoon (1.42 grams). The recipe is truly delicious. Cheers, Char
char i need some urgent advice.i have got a pot that is 6 inchs in diameter across and 3 inchs tall with a 1.4 litre capacity i dont know how much rice to put in it as i am only cooking for myself but i dont want to put too little rice and water in the pot that by the finishing time the rice has become over cooked and dry.im planning on using the oven method at 160c fan. thank you char.
This was perfect. I used a non stick pot and used 1 part rice rinsed and two parts water. Brought both to a boil then covered with foil then lid and brought down to a simmer. Simmered for exactly 18 minutes then took off the heat. Let rest 5 minutes then fluffed up and served. It was fool proof and excellent. The diameter of the pot was 7 inches.
Thank you rouxbe I was always afraid of cooking rice but now I'm not afraid.
Dawn T •Good question, in fact, we did a whole topic on this in one of the rice lessons. Here is the link to the specific topic called Rinsing and Soaking Rice Cheers!
Eric H •I've looked everywhere for cardamom pods and can't find them...I guess I'll order them online... ... in the meantime,I picked up some ground cardamom and would like to try this recipe... how would you handle the substitution? half the account...?
Char N • Rouxbe Staff •Hi Jack: Flavor-wise, I think that turmeric has a very earthy and bitter flavor that is often described as almost being musky in flavor. I would suggest to prepare and cook the rice as the recipe is written. And if you think it is needed, add turmeric to your preference. Cumin seeds are often a substitute for turmeric in recipes--not sure you really need to add it. However, I'd start with a 1/4 teaspoon (1.42 grams). The recipe is truly delicious. Cheers, Char
Riaz M •Char I want to add dried lemongrass how much should I add as a starting point?thank you.