Watch a simple pot of rice rise to the occasion with the addition of a few aromatic spices. We love the punch from the cinnamon, cardamom and peppercorns. Turmeric adds zip and glorious, golden color. Your work time on this one is under 20 minutes. The aroma alone will have you eating it by itself. It’s also wonderful in grain bowls or nestle it alongside a Curry. A scent scensation!
Time: 20 min
Serves 4-6Rating
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Loading...| 1 cup white rice | |
| 1 Tbl Arbequina Extra Virgin Olive Oil | |
| 2 Cinnamon Sticks | |
| 8 Cardamom Pods | |
| 12 Peppercorns | |
| 1 tsp Turmeric | |
| 1.5 tsp salt | |
| 2 cups stock | |
| Pinch of Saffron |
| 1. | Using a pot with a tight-fitting lid, heat over medium heat and add all of the ingredients. |
| 2. | Stir and saute until the grains of rice are coated with oil and the spices begin to smell fragrant. You are not looking to brown the rice or spices here. Just to heat everything through. |
| 3. | Add 2 cups hot water or stock. Bring to a boil. Reduce to a simmer. Place the lid on the pot and cook for 15-18 minutes or until the rice is tender. Fluff with a fork. Remove the whole spices and garnish with saffron. |
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