I have been meaning to post this recipe for a long time but I never actually used measures to make it, just a pinch of this a pinch of that and yesterday I finally manage to write it down.
Is a very simple recipe but is so full of flavor and a great option to regular rice to be used as a side to your favorite dishes.
After tampering the spices you can “fish them out” with a fork, put them in a cheese cloth, put it back in the pan and remove them from the rice after it’s cooked. Personally I don’t bother doing it as I quite enjoy the pieces of cinnamon, star anise and cloves in the rice – they make it look pretty pretty 🙂
- 2 Cups jasmine rice
- 1 Small onion finely chopped
- 3 Cloves of garlic crushed
- 1/4 Teaspoon ground turmeric
- 5 Cloves
- 4 Green Cardamon pods crushed (remove the shells/skins first)
- 1 Small Cinnamon stick cut in half
- 1 Star Anise
- 1 Tablespoon Oil
- 2 1/4 Cups boiling vegetable stock (better homemade)
- 1 Tablespoon finely chopped parsley to garnish
- Salt to Taste
- In a small pan heat the oil over medium heat
- Stir in the onions and the garlic and fry it until onions start to get soft
- Add the cinnamon, star anise, turmeric, cloves and cardamon.
- Fry it for a couple of minutes and add a couple of tablespoons of water and stir until is almost dry to tamper the spices
- Stir in the Rice and mix well making sure it’s all coated with the spices
- Add the vegetable stock and bring it to boil again.
- Reduce the heat and cook the rice partially covered for 20-25 minutes until all stock has been absorbed
- Set it aside for 15 min, stir in the parsley and serve it.