STEAMED CARDAMOM RICE

2.5 Lt. Saucepan & Lid

Jennifer Richardson

1½ cups long grain rice
30g butter
1 tsp. salt
1 cup chicken stock
2 cups water
6 whole cardamom pods
1 stick cinnamon
4 cloves

Wash the rice under cold running water and drain well.

Melt the butter in the pan, add the rice and stir over medium heat for 3 minutes. Add the salt, chicken stock, water, cardamom, cinnamon and cloves.

Bring to the boil, turn heat down to low, cover and simmer very gently for about 15 minutes, until liquid is absorbed and steam holes appear in the rice.

When the rice is tender remove from heat, take out cardamom pods, cloves and cinnamon stick and fluff up the rice with the nylon fork from the Bessemer utensils.

This dish is a great side dish or served with curries.

These DVD features recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.

CD 01 - CD 02