Cardamom spiced rice
==================== 2026-06-05


Comment: Wash the rice 3 times first. Do not use all the spices, just 2 depending on availability. My preference is cardamone/star anis.
As for portions, 50 to 55 g per person is sufficient so for 4 servings use 200+ g rice. The liquid (chicken stock) should be ajusted according to Rice, so here I use 420 ml.

4 servings

Ingredients:
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4 green cardamom pods, bruised
1 small onion, finely chopped
1/2 teaspoon ground cumin
1/2 canelle stick
1 or 2 cloves
2 star anis
1 fresh bay leaf or 2 dried
200 g basmati rice
420 ml chicken stock
Butter
S + P
EVOO


Preparation:
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Heat some EVOO in a large heavy-based pan over medium-high heat.
Add the chosen spices and cook, stirring, for ~1 minute.
Add the onion with a pinch of salt and sweat over medium heat for ~5 minutes until soft.

Add the rice and stir into the mix in the pot. Let it get slightly translucide.
Add the stock and stir occasionally until just boiling. Reduce heat to a low setting.
Cover and simmer for 15 minutes until the liquid is absorbed.
Turn off the heat and let the rice rest another 10 minutes, remove the spices that have risen to the top of the rice and add a few knobs of butter and separate the grains with a fork.