Two Bowls of Rice

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You have just met my new secret weapon. It’s so good, I’m almost tempted to not share, but that wouldn’t be very nice because then you wouldn’t be able to make Jeff’s favorite meal of the decade, and if you want anything done around the house, you need this.

This is not just rice. This is short grain brown rice cooked with cardamom pods as is done to basmati in Indian cooking. This is cumin and coriander seeds dry toasted with jasmine rice then steamed to perfection. This is incredible rice two ways, and the flavors imparted with the Chipotle Mock Duck are to-die-for-delicious! Try it with black beans for a killer “Burrito Bowl.”

Brown Rice with Cardamom

  • 2 cups short grain brown rice
  • 5 whole cardamom pods
  • 1/2 tsp. salt
  • 3 1/2 cups water

Directions: Rinse the brown rice in a colander until the water runs clear. Put the rice, water, cardamom and salt in a rice cooker or stovetop pan. Cook on a low simmer until all water is absorbed, about 45 minutes. Remove cardamom pods and fluff the rice with a fork.

Cumin and Coriander Toasted Jasmine

  • 1/2 tsp. cumin seed
  • 1/2 tsp. coriander seed
  • 2 cups jasmine rice
  • 1/2 tsp. salt
  • 3 1/2 cups water

Directions: Rinse the rice in a colander under running water until the water runs clear. Next place the spices in a dry pan over medium heat. Toast them until they begin to brown and then add the rice. Toast together for a minute and then add the water. Bring it to a boil over high heat. As soon as it begins to boil, turn the heat down to a simmer. Make sure the pan is tightly covered. Cook in a simmer until the water is absorbed, about 10 minutes. This can also be prepared in a rice cooker. Fluff with a fork to mix in the seeds and serve.

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