A quick and easy rice that goes great with Asian and mederterainian dishes.
- Szechuan Pepper Salt for ‘the Passionate Foodie’
- 1 1/2 cups rice.
- 3 cardamon pods (crushed)
- 1 cinnamon quill
- 1/2 teaspoon or turmeric powder
Rinse the rice and add to the rice cooker with sufficient water.
Add the crushed cardamom pods, cinnamon quill, ground turmeric and Szechuan Pepper Salt. Always season your rice prior to cooking as it is much easier.
I like to choose no more than three spices so the flavors stay distinct, and no more than 1/2 teaspoon of each spice per cup of rice - The goal is to perfume the rice, not overpower it.
Serve with Barramundi with an Asian Style Crust.