Cardamom Coriander Rice Recipes

CARDAMOM-CORIANDER RICE

Steps:

• Melt the butter in a saucepan over medium low heat. Add the rice, cardamon parts, and cayenne pepper. Cook for 6 to 7 minutes, stirring constantly. Watch carefully so that the rice does not stick or burn.
• Stir in three-and-a-fourth cups water and the salt. Bring the water to the boil, then cover the pan tightly and cook over very low heat for about 20 minutes, or until the grains are just tender.
• Remove the pan from the heat and let the rice rest, covered, for five to 10 minutes. Sprinkle the chopped coriander or parsley over the rice and serve.

CARDAMOM RICE PILAF

Steps:

• Put a medium saucepan over low heat and pour in the oil.
• When it is hot, add the onion and cardamom seeds and cook, stirring, for about 3 minutes, until the onion is translucent and everything is nicely coated with oil.
• Increase the heat to medium; add in the rice, and cook and stir until it is warmed through and it, too, is glossy with oil, another minute or so.
• Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
• Toss in the lemon zest, season with salt and pepper, and give everything a last stir.
• Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you've used.
• Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.