Riso al cumino facile

Ingredienti

• 2 tbsp ghee (or butter & oil)
• 1 tsp cumin seeds
• 5 cardamon pods
• 5 cloves
• 200 g white basmati rice
• 480 ml vegetable stock or broth
• small piece cinnamon stick (about 2")
• 1 bay leaf
• 1 knob butter (optional, to finish)

Preparazione

1. 1

   Toast the spices - Melt the ghee, or oil and butter, in a frying pan or casserole that has a well fitting lid. Any pan that is 8″-10″ will work well.Crack the cardamom pods under the jar or with the side of the knife. Add them along with the rest of the spices and fry over a medium heat for a few minutes, stirring all the time, until they are fragrant. Take care as they can burn very quickly.While you are doing this boil the kettle to make stock.

2. 2

   Add the rice - and stir in until it is coated with the melted ghee / butter and oil. While you are doing this make the hot stock.

3. 3

   Cook the rice - Add the stock (it should quickly bubble), turning the heat down as far as it will go.Depending on your stove top you may need to use a diffuser to reduce the heat further. The liquid should be barely simmering.

4. 4

   Allow to rest - When the cooking time is over, take the pan off the stove top. The rice will have absorbed all the liquid. Allow to stand for up to 15 minutes before serving. Taste and season as needed. For restaurant quality rice, add a knob of butter or a little ghee to the hot rice. Allow to melt and stir through before serving.