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Spiced Basmati Rice
Recipes
Spiced Basmati Rice
6 servings
30 minutes total

Ingredients

  • ½ teaspoon black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • ½ cinnamon stick
  • 1 bay leaf
  • ¼ teaspoon yellow mustard seeds
  • ¼ teaspoon whole cumin seeds (or ⅛ teaspoon ground cumin)
  • 2 star anise
  • 3 green cardamom pods (or ¼ teaspoon ground cardamom)
  • 2 cups basmati rice
  • 3 cups water
  • 1 teaspoon kosher salt
  • ¼ cup sweetened, shredded coconut

Steps

    1. Preheat small Dutch oven on medium-high 2–3 minutes; crush peppercorns. Place oil and butter in Dutch oven; let melt. Add peppercorns, cinnamon stick, bay leaf, mustard seeds, cumin seeds, star anise, and cardamom pods; cook and stir 2 minutes or until toasted.
    2. Stir in rice; cook 2 more minutes, stirring continuously. Stir in water, salt, and coconut, then cover. Remove from heat when steam escapes lid. (Do not lift lid; doing so will prevent rice from cooking properly.)
    3. Let stand 20 minutes, then uncover and fluff rice with fork. Remove cinnamon stick, bay leaf, star anise, and cardamom pods. Serve.

Amount per ⅙ recipe serving: Calories 280, Total Fat 8g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 200mg, Total Carb 47g, Fiber 2g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 4g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 0%