Cardamom-Spiced Basmati

Best rice evvar!

  • 1 ¼ cups white basmati rice
  • 1 tablespoon canola or coconut oil
  • 2 ½ cups water
  • Salt
  • 1 cinnamon stick
  • 1 teaspoon cardamom pods
  • 1 bay leaf

Wash the rice well in a bowl of cold water. Swish the rice around in the water with your fingers, then let the rice settle to the bottom. Any particles or husks will rise to the surface. Titl the bowl and drain off the water. Repeat once or twice until the water is clear.

Warm the oil in a medium saucepan. Add the rice and sauté over low heat, stirring constantly, until the grains are dry.

Add the water and stir once to dislodge any rice that might have stuck to the bottom.. Add a pinch of salt and the cinnamon stick, cardamom pods, and bay leaf. Cover the pot. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes. Turn off the heat and let sit for 5 minutes. Fluff the rice with a fork. Discard the bay leaf, cinnamon stick, and cardamom pods.

From The Voluptuous Vegan


1 comment so far

  1. […] Serve with Cardamom-Spiced Basmati and steamed Kale. From The Voluptuous Vegan […]

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