Aromatic Basmati Rice (Rice Cooker)
"From The Ultimate Rice Cooker Cookbook. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. This would be wonderful as a side to tandoori chicken. Do not eat the whole spices. Cook time includes letting the rice rest on the 'keep warm' setting."
photo by Tea Jenny
- Ready In:
- 1hr 1min
- Ingredients:
- 5
- Serves:
-
3
ingredients
- 1 cup basmati rice
- 1 1⁄2 cups water
- 1⁄4 teaspoon salt
- 1 cinnamon stick (4 inches)
- 3 green cardamom pods
directions
- Rinse the rice in a fine strainer, then drain thoroughly.
- Place all ingredients in the rice cooker bowl, and swirl to combine.
- Set the machine for the regular white rice cycle.
- When the machine shifts to 'keep warm', set a timer for 15 minutes.
- After 15 minutes, fluff rice with the plastic paddle or a wooden spoon.
- Serve now, or leave on 'keep warm' for up to 4 hours.
Questions & Replies
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Reviews
-
This was great rice and I loved that it was made in my rice cooker! I subbed about half the water with coconut milk as I had some leftover from another recipe. Made for ZWT 8 -
The rice turned out perfectly and had good flavor. Thanks for sharing the recipe. Made for ZWT6. -
Well I got perfect rice also, I served this with recipe#392938#392938 and the two went very well together. I kind of crushed my cardamom a bit to let the flavour out, you could really taste the two spices. A very nice recipe. Thank you for posting. Made for ZWT#6 2010. -
What a wonderful aroma while cooking. Dinner guests rated this from 3 stars(diner prefers plain rice) to 5 stars. I've averaged the ratings. Made for ZWT6. -
I really didn't expect to like this rice as much as I did. It smelled wonderful while it cooked and tasted good by itself. But what really brought it to 5 stars is the way it supported and elevated the dahl and mushroom dishes I served it with. A wonderful complement to any Indian dish. And the leftovers would make a BANGIN' rice pudding... Made for Looney Spoons ZWT6
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Tweaks
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This was great rice and I loved that it was made in my rice cooker! I subbed about half the water with coconut milk as I had some leftover from another recipe. Made for ZWT 8
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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