Cardamom-Coriander Rice

Name: Cardamom-Coriander Rice
Total time: 40 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons butter; 2 1/4 cups Basmati rice; 4 black cardamom parts; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 3 tablespoons finely chopped fresh coriander leaves or parsley

By Moira Hodgson

Total Time: 40 minutes
Rating: 4(9)
Comments: Read comments

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Ingredients

Yield:6 to 8 servings

2tablespoons butter
2¼cups Basmati rice
4black cardamom parts
½teaspoon cayenne pepper
½teaspoon salt
3tablespoons finely chopped fresh coriander leaves or parsley

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.