SPICED RICE PILAF

We eat rice a lot and like anything it can get boring.  I typically cook rice plain but every now and then spice things up a bit by adding seasonings and other ingredients to give it a bit more flavor.   I’ve made rice in so many ways over the years but really haven’t documented the recipes since it’s usually spontaneous.  This spiced rice I’ve made a few times in recent months and I’m quite fond of it.  I used a combination of cardamom, cloves and allspice to add warm flavors without it being overpowering.   When making this dish it is important to use the clove, allspice and cardamom sparingly as they tend to overpower the dish.

Spiced Rice Pilaf

1 onion thinly sliced

2 tbsp ghee or oil

5 cloves garlic, crushed

5 whole cloves

7 allspice berries

¼ tsp ground cardamom

2 cups rice

3 ½ cup water or low sodium stock

3 tsp chicken bouillon powder

½ tsp black pepper

Salt to taste (optional)*

In a large pot over medium heat melt ghee the add onions and cook until brown around the edges, about 7-10 minutes.  Add garlic, cloves and allspice and stir until fragrant, about 30 seconds.  Next add rice, cardamom, stock or water, chicken bouillon powder and black pepper and mix well.  Bring to a boil then reduce heat to a simmer and cover.  Cook covered for 20-25 minutes until rice is done and light and fluffy.

*After adding the chicken bouillon powder, taste to see if it needs additional salt if using chicken stock and chicken bouillon powder.   Add according to taste.