Just when I think about getting rid of a cookbook because I haven’t used it in forever, it comes to my rescue. I purchased The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker shortly after our wedding four years ago when we received a rice cooker.
I loved the idea of making all sorts of things in it. Sadly, I just never got around to it. But when I was trying to think of what to make to round out our dinner of grilled fish and au gratin cabbage, rice seemed to be the answer, but I didn’t want just plain rice. So I dug out this cookbook and settled on the following:
FOR PRINTABLE VERSION CLICK HERE: Julia’s Aromatic Basmati Rice
1 cup white basmati rice
1 1/2 cups water
1/4 tsp salt
1 cinnamon stick, 4 inches long
3 green cardamom pods
1. Rinse and drain rice.
2. Place everything in the rice cooker, swirl, and set for regular cycle.
3. When the cooker switches off, allow to steam for 15 minutes.
Servings: 3
The Verdict: The spices are wonderful without being overpowering at all. DH said he couldn’t even taste them, but I definitely could. It’s a super easy way to make an easy side a little more special.
Nutrition Facts
Serving size: 1/3 of a recipe (6.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software.
Amount Per Serving
Calories 86.53
Calories From Fat (4%) 3.29
% Daily Value
Total Fat 0.42g <1%
Saturated Fat 0.08g <1%
Cholesterol 0mg 0%
Sodium 199.43mg 8%
Potassium 42.04mg 1%
Total Carbohydrates 19.82g 7%
Fiber 3.23g 13%
Sugar 0.03g
Protein 1.81g 4%
This sounds really – nice. I don’t have a rice cooker though, do you think the ingredient amounts would change if I just cooked it in a pan? I love Basmati rice but I’ve never done anything special to it.
Yup, that would totally work!
LOVE basmati rice. Costco has a great deal on a large bag. It is white, tho. Brown basmati is available, but expensive.:( I have done similar stuff with my basmati. I love the subtle flavors of cardamom, and have used it in rice dishes before. You guys sure do eat good!
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Yes, we do LOL. Unfortunately it shows. We need to get better at portion control. I use white basmati too – I don’t remember where I got my current bag (one of the asian stores I’m guessing) but Costco is where I’m getting it next. I read somewhere that it’s just as good as brown rice. Not sure where but I’m sticking to it 😀
@The Local Cook: I love another option on how to spice up a rice dish, for I’m looking forward to adding cinnamon and cardamom to it.
@Jen: I have a small kitchen that can’t store too many appliances, for the rice cooker is more of a want than need. Usually, I start toasting the rice–white or brown–in oil (depending on the dish: peanut, olive or sesame oil). Then add the liquid. Use water or light coconut milk for white rice. Brown rice needs a large ratio of water to a small quantity of wine or stock. Feel free to completely cook brown rice in only broth, too. Cover and bring the pan to a boil. Then reduce heat to a very low. White rice will take 15 minutes, then let it steam, covered for another 5 to 10 minutes. Brown rice takes 40 to 45 minutes and let it steam like white rice. Depending on a personal preference for texture, if a soft rice is desired, stir the rice as it cooks. If an al dente texture is desired, only stir the rice when liquid is added to the pan. Good luck!