Spiced Vanilla Basmati Rice
- 2 c basmati rice
- 2 t vanilla extract (or 2 vanilla pods, scraped)
- ¼ and 1/8 t ground clove
- 2 ¼ t ground cardamom
- 2 ½ t ground cumin
- 2/3 t fennel seeds
- 2/3 t coriander seeds
- 4 c water
- 1 T lemon zest (making sure to only scrape the yellow and not the white.)
- 3 T dried mixed fruit, mixed
- 3 T shredded sweetened coconut
1.Prepare the “spiced water” for the rice. Add water to a pot followed by vanilla (beans), cloves, cumin, cardamom, fennel and coriander. Bring water to a boil and let it simmer for about 20-30 minutes to infuse the spices. Remove from pot and let it cool.
2.Place rice in a pot and add “spiced water.” Make sure that the water level is 0.4 inches above the top of the rice. If the quantity of water has reduced due to boiling, add enough water to reach the proper level. Add lemon zest, mixed fruit and coconut. Bring to a boil, then lay a towel across the top and then replace the lid. Reduce heat to a minimum.
3.Cook for about 20 minutes at a very low heat. Remove from heat and let sit for about10 minutes before opening and fluffing with a fork.