First! If you’ve never tried spiced rice you’re missing out on an entire WORLD of amazing food!
Despite pinning this post in the early morning, just thinking about this dish already has me hungry for lunch!
In this dish, we’re taking black pepper vitality, a little Himalayan salt, butter, and rice, and taking them all to the next level with this member of the ginger family- Cardamom. If you’ve never had it, I suggest you try it. It’s a great, warm edition to drinks, and has antioxidant properties, making it ideal for those seeking to stay on the path to wellness.
Here’s what you’ll need to follow along:
- Cook rice as you normally would, except substitute the water for chicken bone broth (or plain chicken broth, if you don’t have bone broth).
- Heat oil in a large saucepan over medium. Cook bay leaves about 1 minute, until fragrant. Remove from heat and add black pepper vitality, as well as the cardamom oil. Toss in cooked rice, salt, and a drizzle of extra broth, just enough to bring the dish to a simmer. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15–18 minutes. Fluff rice with a fork and mix in butter. Serve rice alongside a dish of meat and veggies, preferably fish or chicken.
Credit: This recipe was originally published by Rebecca Collerton. Although we’ve tweaked it a bit, all credit goes to Rebecca.