Cardamom Rice
"An upgrade to a "ho-hum" side dish! Makes a big batch, but leftovers can be frozen."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (68.6 g)
- Calories 35.4
- Total Fat - 0.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 1.3 mg
- Sodium - 98.5 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.6 g
- Protein - 2 g
- Calcium - 26.9 mg
- Iron - 0.5 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pour the lite coconut milk and water into a large saucepan with a tight-fitting lid and bring to a boil.
Step 2
Once the liquid is boiling, add the rice, crushed cardamom pods, ground cardamom, bay leaves and cinnamon to the boiling liquid. Stir just enough to make sure that the rice is separated.
Step 3
Cover the pot and reduce the heat to a low simmer at the lowest setting. Allow the rice to simmer for about 18 to 20 minutes, and then remove from heat.
Step 4
Let the rice steam in the cooking pot for another 5 to 10 minutes or so, without removing lid.
Step 5
Before serving, remove the significant bits of cooked spices, such as the broken hulls of the cardamom pods. It's ok to leave some of the cardamom seeds, if you like.
Step 6
Fluff the rice a bit with a fork, serve and enjoy!
Step 7
Freeze leftovers in meal-sized portions.
Tips
No special items needed.
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