Aromatic Basmati Rice Rice Cooker Food

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AROMATIC BASMATI RICE (RICE COOKER)



Aromatic Basmati Rice (Rice Cooker) image

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.

Provided by IngridH

Categories     Rice

Time 1h1m

Yield 3 serving(s)

Number Of Ingredients 5

1 cup basmati rice
1 1/2 cups water
1/4 teaspoon salt
1 cinnamon stick (4 inches)
3 green cardamom pods

Steps:

  • 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.

Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 201.7, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9

AROMATIC BASMATI RICE WITH APRICOTS AND CASHEWS



Aromatic Basmati Rice With Apricots and Cashews image

Rick Rodgers; if you can't find unsalted roasted cashews, simply rinse the salted ones under cold running water and pat dry.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 11 cups

Number Of Ingredients 15

2 1/2 cups basmati rice
4 tablespoons unsalted butter
2 medium onions, halved and sliced 1/2-inch thick
2 medium carrots, peeled and cut into 1/2-inch dice
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1 cup roasted unsalted cashews, coarsely chopped
1 cup chopped dried apricot
1/3 cup chopped fresh cilantro or 1/3 cup parsley
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/2 cup turkey broth (optional) or 1/2 cup chicken broth (optional)

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
  • Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
  • In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
  • Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
  • Scrape the vegetables into the bowl of rice and mix.
  • Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.

Nutrition Facts : Calories 304.3, Fat 11.2, SaturatedFat 3.9, Cholesterol 11.1, Sodium 332.1, Carbohydrate 47, Fiber 3.5, Sugar 8.6, Protein 6.1

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