Saffron & Cardamon Flavoured Rice

(Taken from Indian – Shehzad Husain & Rafi Fernandez)

Serves : 6

  • 450 g / 2 ¼ cups Basmati rice
  • 750 ml / 3 cups Water
  • 3 Green cardamom pods
  • 2 Cloves
  • 1 tsp salt
  • ½ tsp crushed Saffron strands
  • 2 tbsp Milk (semi-skimmed)
  1. Wash the rice at least twice and place it in a medium saucepan with the water.
  2. Toss all the whole spices into the saucepan along with the salt. Bring to the boil, cover and simmer for about 10 minutes.
  3. Meanwhile, place the saffron and semi-skimmed milk in a small pan and warm. Alternatively, put the ingredients in a cup and warm for 1 minute in the microwave.
  4. Check the rice to see if it is fully cooked. Use a slotted spoon to lift out a few grains and press the rice between your index finger and thumb. It should feel soft on the outside but still a little hard in the middle.
  5. Remove the pan from the heat and carefully drain the rice through a sieve (strainer).
  6. Transfer the rice back into the pan and pour the saffron and milk over the top of the rice.
  7. Cover with a tight-fitting lid and place the pan back on a medium heat for 7-10 minutes.
  8. After cooking, remove the pan from the heat and leave the rice to stand for a further 5 minutes before serving.
The Verdict

It was good but it wasn’t as fragrant as I thought it would be. Everyone seems to enjoy it though. I have an empty pot at the end of dinner.

Perhaps this is because I used the rice cooker instead and I put a little bit too much water -the rice wasn’t fluffy and loose. Unfortunately yesterday night I was rushed for time to prepare dinner so I didn’t try out their method.

And also the book asked for green cardamom pods but I didn’t have any so I used white cardamom instead. I don’t know whether this has any effect on the final results or not. Will have to try this recipe another time and let you know the differences.