Serves 4
Steeping cumin seeds, crushed cardamom pods, cloves and a cinnamon stick in the rice as it cooks perfumes the grains with a warm, gentle, savoury fragrance without muddying their colour.
Recipe Category
Products in this recipe

Seasoned Sea Salt Seasoning

You will need

1 ½ cups (375 ml) basmati rice
3 T (45 ml) butter
1 t (5 ml) cumin seeds
3 green cardamom pods, lightly crushed
3 whole cloves
2 ¼ cups (560 ml) water
1 cinnamon stick
1 bay leaf
1 ½ t (7.5 ml) Ina Paarman’s Seasoned Sea Salt

Method

Place rice in fine mesh strainer and rinse under cold running water. Place strainer over a bowl and set aside.

Melt butter in medium saucepan over medium heat.

Add cumin, cardamom and cloves and cook, stirring constantly, for about 1 minute.

Add rice and cook, stirring regularly, until fragrant, about 1 minute.

Add water, cinnamon stick, bay leaf and Seasoned Sea Salt and bring to boil.

Reduce heat to low, cover, and simmer until all water has been absorbed, about 17 minutes.

Let stand, covered, off heat for at least 10 minutes.

Fluff rice with a fork and serve.