“You Shook Me All Night Long” Cardamom & Coconut Infused Basmati Rice
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, XXX Rated SeductionIn the Arabian Nights stories, you read of the use of this ancient spice as an aphrodisiac. Cardamom is warming and pungent, can increase blood flow, accounting for its delicious aphrodisiac properties. The water from coconuts contains the same level of electrolytes as your blood, it is also a metabolism booster that increases blood flow, and may serve as an aphrodisiac. We’ve got you covered with this dish!
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Rinse the rice under cold water to remove any surface starch.
Place the rice in a medium-sized heavy saucepan. Turn the heat up to medium-low and slowly toast the rice. Keep stirring the rice until you can smell it toasting and it turns a slight ‘toasted’ brown colour (I love toasting my rice, it adds a whole new dimension of flavour). Next, add the salt, lemon zest, spices and coconut water.
Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Once the liquid comes to a boil, cover with a tight-fitting lid and turn the heat down to the lowest setting. Cook for approximately 15 to 20 minutes 15 Minutes, or according to the package instructions. Don’t sneak and be tempted to lift the lid (as many are) because it’s the condensation that is actually cooking the rice!
Once done, remove from the heat and let rest, covered, for 10 minutes. Taste rice to ensure that it’s cooked to your liking (it should have a nice bite to it...definitely not 'mushy'). Discard the cinnamon stick and gently fluff with a fork before serving. Don’t stir too much as this will cause the rice to ‘break’ – just gently fluff away and enjoy your rice. Rice is nice...
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Ingredients
Directions
Rinse the rice under cold water to remove any surface starch.
Place the rice in a medium-sized heavy saucepan. Turn the heat up to medium-low and slowly toast the rice. Keep stirring the rice until you can smell it toasting and it turns a slight ‘toasted’ brown colour (I love toasting my rice, it adds a whole new dimension of flavour). Next, add the salt, lemon zest, spices and coconut water.
Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Once the liquid comes to a boil, cover with a tight-fitting lid and turn the heat down to the lowest setting. Cook for approximately 15 to 20 minutes 15 Minutes, or according to the package instructions. Don’t sneak and be tempted to lift the lid (as many are) because it’s the condensation that is actually cooking the rice!
Once done, remove from the heat and let rest, covered, for 10 minutes. Taste rice to ensure that it’s cooked to your liking (it should have a nice bite to it...definitely not 'mushy'). Discard the cinnamon stick and gently fluff with a fork before serving. Don’t stir too much as this will cause the rice to ‘break’ – just gently fluff away and enjoy your rice. Rice is nice...
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