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Golden Spice Rice

Sautéing the rice before cooking it results in a more separate finished grain.  By adding a few simple spices you add fragrance to the rice and add a lovely golden color.  Serve this with Vegetable Chickpea Curry, Black Bean Stew, Fried Tofu and Coconut Peanut Sauce, French Lentils with Sage Butter or Thai Yellow Curry.  Very versatile whole grain dish.

2 teaspoons butter, ghee or olive oil
1 cup basmati brown rice
¼ teaspoon turmeric

1 ¾ - 2 cups water
2 green cardamom pods
½ teaspoon sea salt

Heat 2 teaspoons of butter in a 2-quart pan over low to medium heat. Rinse and drain rice well.  Place rice in a pot and sauté until well coated.  Add turmeric and stir again.  Add water, cardamom and salt.  Bring to a boil.  Turn heat to low, keeping a light simmer.  Cover the pan and let the rice simmer for 45-50 minutes or until all the water is absorbed.  Don't stir the rice while it is cooking.  Check rice for doneness by tipping the pan, if any water remains, continue cooking until all water is absorbed.

Preparation time: 55 minutes
Makes 2 ½ - 3 cups


10 Comments:

Gina
Isn't ghee really bad for you? I read that it is almost entirely saturated fat. Is this true?
May 1, 2009, 10:21 am

Cynthia Lair
Hi Gina, Ghee is clarified butter. In traditional Indian cooking a small amount of ghee is used to saute spices and bring out their flavor. Ghee is also thought to magnify all of the good nutritional properties of the food. Read the blog post Buttering You Up for more on fats.
May 1, 2009, 2:54 pm

Anita Lopez
Hi Cynthia, What are cardamon pods? Can I buy them at Thriftway? Thanks, Anita
May 2, 2009, 2:10 pm

Lynne Lillie
I just happened to have some cardamom pods on hand (though who knows why)so anyway I tried this last night and it was really good! It behaved just the way you said it would, Cynthia--the rice was golden, the grains were separate, and the taste was wonderfully subtle and good! I'll do this again. Thank you.
May 9, 2009, 6:02 am

Matthew J. McCullough
That was SOME kinda Awesome Seattle University Chieftains Basketball shirt that Matt Smith was wearing....Where can a fella git himself one of THOSE anyway??? :)
June 14, 2009, 2:23 am

Jennifer Johnson
This was a great side dish with the wildly popular tomato basil soup/pick eaters recipe. I didn't have the cardamon pods so used 1 tsp ground instead. Thanks, Cynthia for the comment on water as we like our rice on the softer side. 2 cups was perfect.
March 13, 2010, 7:42 pm

Bonnie Solensky
Love your site have been enjoying lots of new recipes. Do I throw the cardamon pod out after I cook the rice like a bay leave or eat it?
April 14, 2010, 1:51 pm

Cynthia Lair
Hi Bonnie, Throw away the pods like you would a bay leaf. The little seeds inside the pod are edible. The pod probably is too, just an odd texture with rice...
April 14, 2010, 3:41 pm

Holly M
I made this today-it was a big hit. All 4 of my kids loved it & I had to make another batch. I didn't have cardamom pods, but I did have ground cardamom. So I used a little of that. Thanks! Holly
November 2, 2010, 11:02 am

Organic SPices organic Spices
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July 31, 2011, 11:59 pm

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