6 Cups Cooked Rice

There’s nothing more basic or delicious than fragrant white rice, particularly when you toss in a few smashed pods of cardamom. I prefer the fluffy long-grain varieties such as Basmati and jasmine, which are sold in Asian markets. The cooking time varies depending on the rice, so test the rice for doneness and cook until JUST tender. It will continue cooking even after being removed from the heat.

2 cups long-grain rice
3 pods cardamom, smashed with the flat side of a knife
3 1/4 cups water

1. Put the rice in a bowl and, using your fingers as a rake, rinse the rice under cold running water to remove some of the talc. Drain the rice in a strainer.
2. Put the rice, water, and smashed cardamom in a heavy, 2-quart saucepan with a lid. Heat, uncovered, to the boiling point. Reduce the heat to low, cover, and simmer for about 12 to 15 minutes, or until the water has evaporated and craters appear on the surface. Remove from the heat and fluff lightly with a fork to separate the grains. Serve, or, if using for fried rice, spread the rice out in a thin layer on a tray. Let cool completely, cover with plastic wrap, and chill in the refrigerator overnight.

© Copyright Nina Simonds 2008

Serves 4

2 1/4 cups water
3 cardamom pod, whole, split
1/4 inch fresh ginger
2 cup milk
4 teaspoons sugar
3 teaspoon strong black tea

Add cardamom, ginger, water and bring to a boil.
Simmer on low for 5 minutes. Add the milk and sugar
to the pan and bring to a boil again. Add tea and bring to a boil again.
Strain it into a warmed teapot or directly into teacups and
serve.

Copyright: http://store.indianfoodsco.com

Rich Vallente, the talented executive chef of Legal Seafoods Restaurants, developed this wonderful recipe during the “Spices of Life” project when we were working with Chef Suresh Vaidyanathan from the Oberoi Hotel group in India.  

2  tablespoons whole cardamom pods (about 50 pods), smashed with the flat edge of a knife

¼ cup virgin olive oil

¼ cup unsalted butter

2 pounds fresh asparagus, tough woody stems snapped off

½ teaspoon salt

1. Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus are cooking.   

2.Rinse the asparagus stalks and arrange in a heatproof plate like a pie or quiche pan or in a steamer basket. If using bamboo, line the basket with a piece of parchment or wax paper.

3.Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both top and bottom removed. Or, set the steamer basket in the wok and steam 5 to 6 (??) minutes, or until just tender. Remove and arrange on a serving plate.

4.Pour the cardamom butter and sprinkle the salt over the asparagus and serve.

Six Servings