Sublime Saffron Rice with Cardamom

The simplicity and elegance of basmati rice is clearly understated as evidenced by this lovely rice dish that will surely be a staple in my kitchen now. Simmered with cardamom and cloves and seasoned with delicate saffron threads, this fragrant and delicious rice pairs perfectly with hot legume curries, adding a mellow touch to the meal but shining all by itself. This dish speaks to the palate and was served with black-eyed peas with potatoes and tamarind and a lovely and refreshing avocado salad. Nothing else needs to be said.

Sublime Saffron Rice with Cardamon

Recipe by Lisa Turner Cuisine: Indian Published on August 31, 2012 Simple, elegant and fragrant saffron rice with cardamom and cloves Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 3 green cardamom pods, slightly crushed 3 whole cloves 2/3 teaspoon turmeric 1 teaspoon sea salt 1/2 teaspoon saffron threads 3 tablespoons heavy cream, milk, yogurt or coconut milk Instructions: Thoroughly rinse the rice in a strainer under cold running water. Transfer to a medium bowl, add 2 cups of water, and let soak for 30 - 60 minutes. Drain the rice, reserving the soaking liquid, and let air dry for 15 - 20 minutes. Add the water, rice, cardamom, cloves and turmeric to the pan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the liquid is absorbed. Remove from heat and let stand for a few minutes. While the rice is cooking, combine the saffron and cream, milk, yogurt or coconut milk and salt in a small saucepan and gently heat. After the cooked rice has sat for a few minutes, fluff with a fork and then stir in the saffron mixture. Let the rice stand for another 5 minutes and serve hot. Makes 4 servings

Other delightful rice dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Chickpea and Brown Rice Patties
Tamarind and Coconut Pulao Rice
Mushroom Pulao Rice

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