Aromatic Brown Basmati Rice

(No Ratings Yet)

 Loading ...

Serves 4

This is an East-Indian rice side with sweet spices and a touch of turmeric for color. Plain rice can be served, but the traditional whole spices add special flavor and make a lovely presentation. Cook the rice in stock to for depth of flavor.

1 1/2 cups brown basmati or jasmine rice
3 1/4 cups chicken stock, vegetable stock or water
1 teaspoon turmeric
1/2 – 1 teaspoon salt (check sodium content of stock)
1 (1-inch) piece ginger, smashed with the side of a knife
2-3 cloves garlic, smashed
one 3-inch cinnamon stick
9 green cardamom pods
6 whole cloves

Garnish: 1/2 cup chopped cilantro

Rice Cooker: Place all ingredients in a rice cooker and cook until end time. Remove the ginger pieces and as many of the grren pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

Stovetop: Bring all ingredients to a boil in a medium saucepan. Turn the heat to low, cover and simmer for 40-45 minutes, until the water has absorbed and the rice is tender. Remove the ginger pieces and as many of the green pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

©2008 Copyright Alison Anton – All rights reserved.