As a kid I was always delighted when Daddy took us to Greektown in Detroit. All those fragrant dishes that tasted so wonderful and seemed so exotic captivated me. And one of the ones that, for some reason, really intrigued me was the yellow rice they served, usually with tomato sauce. I decided to try my own version of yellow rice with cardamom.
Many versions of yellow rice use cumin but I really love the citrusy notes of cardamom and it goes great with turmeric. I think it helps detract from the slightly bitter taste of the turmeric while cumin has its own slight bitterness. If you prefer cumin I suggest you use only 1/4 teaspoon.
This recipe is so easy it takes less than 40 minutes from start to finish. First finely dice a yellow onion to end up with 1/4 cup.
First I rinsed the basmati rice until the water ran clear. Basmati rice is sometimes polished with talcum powder and it’s starchy so I wanted to be sure all that is gone.
I mixed the turmeric and cardamom in a small bowl until very well combined.
Next I put a medium saucepan on high heat, added 1 teaspoon of butter and melted it. I added the onions and cooked until they were translucent.
At this point I stopped taking pictures because I was getting a migraine and just wanted to finish making dinner. I apologize. Of course you’re able to make rice without pictures and I couldn’t have gotten a picture of the scent of the spices for the next step anyway!
I added the combined spices just until they became fragrant. This only took a few seconds! Then I added the water, 1 tablespoon of butter, and the salt and brought it all to a boil.
When the water came to a boil I stirred the rice in well, lowered the heat to a bare simmer and let it cook until the water was all absorbed (check the basmati rice package as cooking times can vary). Do not stir the rice while it’s cooking.
I removed the saucepan from the heat and, leaving the rice covered, let it sit for about 10 minutes. Then I fluffed it with a fork.
I served this rice topped with a little tomato sauce and served with Keftédes (Greek meatballs) since it reminds me of my childhood.
I’m going to make the old standby of cumin with perhaps a little cinnamon or nutmeg soon. I’ll let you know which I prefer but if you try this recipe please let me know what you think!
Yellow Rice with Cardamom is a tasty new way to make yellow rice. With its citrusy notes cardamom brightens the flavor of yellow rice.