Cardamom spiced rice
Inspired by Cardamom spiced rice
Comment: Wash the rice 4 times first. Do not use all the spices, just 2 or 3 depending on availability.
Most recipes for rice tend to mix a volume of rice (1 glass, 1 cup) with a volume of water. It is so much easier to use a (good) kitchen scale and measure in grams. So I use 189 g rice per cup of basmati rice and 250 g of water per cup of water. The ratio of liquid to rice varies from 1.5 to 2.5 times depending on the recipe (and the rice). Experience shows that 1.5 is a bit little, 2 seems adequate. As for portions, 60 to 70 g per person is sufficient.
4 green cardamom pods, bruised
1 large onion, finely chopped
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground cumin
1 pinch ground turmeric
1 or 2 cloves
1 bay leaf
2 star anis
250 g basmati rice
500 ml chicken stock (hot)
S + P
Heat some EVOO in a large heavy-based pan over medium-high heat.
Add the cardamom pods and cook, stirring, for ~1 minute.
Add the onion and cook over medium heat for ~5 minutes until soft.
Add the ginger, cumin and turmeric, bay leaf, cloves and cook, stirring constantly, for a further 2 minutes.
Add the rice and stir into the mix in the pot. Let it get slightly translucide.
Add the stock and stir occasionally until just boiling. Reduce heat to a low setting.
Cover and simmer for 15 to 20 minutes until the liquid is absorbed.
Let the rice rest a few minutes, remove the spices that have risen to the top of the rice and add a few knobs of butter and separate the grains with a fork.