Recipes
Spiced Basmati Rice
6 servings
30 minutes total
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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
- 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.
- 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.)
- 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%