Cardamom-Coriander Rice

Ingredients

• 2 tablespoons butter
• 2 ¼ cups Basmati rice
• 4 black cardamom parts
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• 3 tablespoons finely chopped fresh coriander leaves or parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    288 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 10 milligrams cholesterol; 198 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Melt the butter in a saucepan over medium low heat. Add the rice, cardamon parts, and cayenne pepper. Cook for 6 to 7 minutes, stirring constantly. Watch carefully so that the rice does not stick or burn.
2. Stir in three-and-a-fourth cups water and the salt. Bring the water to the boil, then cover the pan tightly and cook over very low heat for about 20 minutes, or until the grains are just tender.
3. Remove the pan from the heat and let the rice rest, covered, for five to 10 minutes. Sprinkle the chopped coriander or parsley over the rice and serve.

40 minutes