Cardamon Rice

Cardamom rice is a delightful and aromatic alternative to pilau rice, offering a lighter option that is simpler to prepare while still exuding a fragrant appeal that complements a variety of dishes. The delicate perfume-like fragrance of green cardamom pods can enhance the overall flavour profile of the rice, especially when pods are cracked open to release the seeds. Utilizing a small rolling pin to crush the pods and a knife to extract the seeds ensures a seamless cooking process and optimal infusion of flavours for this cardamon rice recipe.

Serves 4 people

Preparation time 10 minutes, Cooking time 30 minutes, Resting time 30 minutes.

Recipe Difficulty level - Beginner-Friendly

Special equipment - none

Nutritional values for cardamon rice

Expand for nutritional values

Here's an approximate nutritional breakdown for the ingredients used in your cardamom rice recipe. Keep in mind that these values are estimates and can vary slightly based on specific product brands and portion sizes.

• 1 cup of cooked basmati or long grain rice (uncooked 1/3 cup / approx. 55g dry rice):

• Calories: ~200 kcal

• Carbohydrates: ~45g

• Protein: ~4g

• Fat: ~0.5g

• Fiber: ~1g

Cardamon Rice

A little history

Cardamom rice is a flavourful dish that combines fragrant rice with the aromatic spice cardamom. Its origins can be traced to regions where cardamom is widely cultivated, such as India, Sri Lanka, and other parts of South Asia.

Historically, rice dishes flavoured with spices like cardamom have been a staple in South Asian cuisine for centuries. The use of cardamom in cooking dates back thousands of years, prized not only for its distinctive aroma and flavour but also for its medicinal properties. In traditional Indian and Middle Eastern cuisines, cardamom rice was often prepared for festive occasions, religious ceremonies, and special gatherings.

The preparation typically involves cooking rice with whole or ground cardamom pods or seeds, sometimes combined with other spices such as cinnamon, cloves, or saffron, to enhance the aroma and flavour. Variations of cardamom rice appear in various regional dishes, including Indian pilafs, Middle Eastern pilafs, and Sri Lankan rice preparations.

Over time, cardamom rice has become popular worldwide, appreciated for its aromatic qualities and versatility, often served as a side dish accompanying curries, meats, or vegetables. Today, it remains a beloved dish that reflects the rich culinary traditions of South Asia and beyond.

Cardamon Rice Recipe

Ingredients:

• 1 cup of basmati or long grain rice

• 1¼ cups of water

• 1 tablespoons of butter

• 1 tsp of  black cumin seeds or caraway seeds 

• 10  cardamon pods split open 

• 2 bay leaves

• 1/2 tsp Himalayan or Celtic sea salt

• Fresh chopped mint leaves for garnish

How to cook Cardamon rice

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Step 1:   

Wash the rice in cold water to wash out most of the starch and any impurities, then cover the rice with water and soak for at least half an hour. Once the rice has soaked rinse again

until the water runs clear.

Step 2: 

 In a pan with tight-fitting lid melt the butter, add the  black cumin seeds and cardamon pods fry them gently for a minute until they crackle. 

Step 3:

 Now add the rice and stir so that all the butter coats the rice grains.

Step 4:

 Add the water and salt and bring to the boil for a minute or two then give one last good stir.

Step 5:

 Place the lid and reduce the heat to the lowest level possible. Set a timer for 15 minutes, when this has passed, turn off the heat and set another timer for 15 minutes (try not to lift the lid during this cooking process).

Step 6:

Now remove the lid and using a fork gently lift the rice from the bottom of the pan to separate the grains. Garnish and serve.

For better results, place the rice in a warm oven at around 150°c or in a warming draw for 30 minutes.

Goes well with

Butter Chicken

Chapatti

Aloo Tikki

Frequently asked questions for Cardamon Rice

How do I store leftover cardamom rice?

Store leftover rice in an airtight container in the refrigerator for up to 3-4 days. Make sure the rice has cooled to room temperature before refrigerating to prevent condensation.

Can I freeze cardamom rice?

Yes, you can freeze it. Place the cooled rice in a freezer-safe container or zip-lock bag, removing excess air. It can be stored for up to 1 month. To reheat, thaw in the refrigerator overnight.

How do I reheat cardamom rice?

Reheat on the stove top by adding a splash of water or broth and gently steaming over low heat until heated through. Alternatively, microwave in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes, stirring halfway through.

Can I add other ingredients to enhance the flavour?

Absolutely! You can add nuts, raisins, saffron, or cooked vegetables for extra texture and flavour.

Is it safe to reheat rice multiple times?

It's best to reheat rice only once to avoid bacterial growth. Always reheat thoroughly and consume promptly.

Can I make cardamom rice ahead of time?

Yes, you can prepare it in advance and store it in the refrigerator. Reheat thoroughly before serving.

What is the best type of rice to use?

Long-grain Basmati rice is ideal for its aroma and fluffy texture, but other varieties like jasmine rice can also work.

How do I prevent the rice from becoming sticky or mushy?

Rinse the rice thoroughly before cooking to remove excess starch, and cook with the correct water-to-rice ratio. Fluff with a fork after cooking to separate the grains.

Conclusion

Cardamom rice is a fragrant and flavorful side dish that adds a touch of elegance to any meal. Its aromatic blend of spices makes it a versatile accompaniment suitable for a variety of cuisines. Pair it wonderfully with curries, grilled meats, or vegetable stews for a complete and satisfying meal. You can also serve it alongside yogurt or a fresh salad for a lighter option. Whether served at casual family dinners or special occasions, this aromatic rice is sure to impress your guests and elevate your dining experience.

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