May 15, 2009

Jeweled Rice

The secret to perfect rice is to always make sure you have a tight fitting lid that you do not ever take off during the cooking process. A glass lid is the best option, as you know when your rice has finished when you see holes all over the top. This rice taste ridiculously good with my creamed chicken curry.

1 cup basmati rice, cleaned and soaked for 15 minutes
2 tablespoons butter
1 teaspoon cumin
5 green cardamom pods
1 bay leaf, ground
2 cinnamon sticks
1 small red onion, diced
1/2 teaspoon saffron threads
1 teaspoon sea salt
1 cup water

1. In a 2-quart saucepan on medium heat add butter and onions; allow onions to cook until golden. Add cumin, cardamom pods, bay leaf, cinnamon and saffron, mix well cooking for 20 seconds. Add rice and saffron, mix carefully. Add 1 cup water bring mix to full boil place tight lid then reduce heat to simmer. Allow to cook about 10 minutes.

Yields: 4 servings

My husband brought me home this dessert last week. I have no idea what the name is but it is from Kuwait and that seems to be the only place you can find it. His boss had brought it back from there. It tasted just like cardboard to me. So I am not sure what the big deal was, lol.

2 fabulous comments:

Honey said...

Hey, I know what these are! They are called Darabeel - and you're meant to dip them into you sweet tea or hot drink - then they will taste like something other than cardboard ;)

Great blog btw, keep it up!

Noor said...

Honey wow someone knows what they are. Anything taste better dunked in tea right LOL.

Thanks so much. I really appreciate that :)