Perfumed Rice

September 26, 2009


Author Notes: If you would like to make something special out of an ordinary rice dish, here is a nice recipe. Janneke Verheij

Serves: 2

Ingredients

  • 1 cup rice
  • 2 cardamon pods
  • 2 cloves
  • 1 cinnamon stick
  • 100 gram chopped pistachio nuts
  • 1 onion
  • 1 pinch saffron
  • sun flower oil

Directions

  1. Cut the onion in half rings. Rinse the rice under water until the water coming out is clear.
  2. Warm a nice layer of sun flower oil in a heave based pan, put in the cardamom, cinnamon and cloves. Let the oil suck up the perfume of these spices for a minute or two. Add the onions and caramelize them until nice and brown.
  3. Bring 2 cups of water to a boil; add the rice and the pinch of saffron, cook until done.
  4. Take out some onion of the pan to garnish. Take out the spices and add the rice to the pan with onions. Add some cut pistachio nuts and mix together well.
  5. Dispatch on a nice plate and top of with some caramelized onions and more nuts. Voila, a nice and easy version on perfumed rice.

More Great Recipes:
Grains|Clove|Pistachio|Rice|Saffron|Serves a Crowd|Vegetarian|Gluten-Free|Vegan|Side

Reviews (5) Questions (0)

5 Reviews

Federico_ September 29, 2009
Janneke: This sounds interesting, but what to you mean by "two pots of<br />cardamon"?
 
Helen September 29, 2009
I'm guessing she means pods. Two pods of cardamon makes sense.
 
Author Comment
Janneke V. September 29, 2009
Sorry for the confusion, you're right, I mean two seedpods. If there is anything else not clear, just let me know..
 
Author Comment
Janneke V. September 28, 2009
Dear Helen, thank you for your comment, it's nice to hear you would like to try my recipe, I hope you'll enjoy it. <br />Use 2 cups of water to cook 1 cup of rice. Make sure the water is boiling when you add the rise and let it boil just slightly the entire time the rise is cooking. There is no need to stir in it. Taste to see when it's done. Good luck!
 
Helen September 27, 2009
When you say "cook water" how much water do you mean? And should I boil it, simmer it...? Should the heat stay on while the rice is cooking? How hard should I cook it?<br /><br />This recipe looks great, but as a decidedly novice rice cooker, I need help!