About a month ago, i was in a wonderful Indian Restaurant, just off Times Square in New York City. I was at The Integrative Health Symposium (more Blogs to come) and was having dinner with 4 other wonderful ladies from that meeting. We had some great food . I was intrigued with the simplicity and taste of the light and semi-sweet tasting rice.
One of our waiters explained the spices they used in the rice and then he brought a beautiful array of the spices on a dish. They looked like the photo I have attached. The waiter took them back into the kitchen, wrapped them up and brought them out in a bag to me. The spices were: star anise, cinnamon, cloves, fennel seed, cumin seed, cloves, black cardamom & green cardamom
RICE is an awesome food, especially if it is a colored rice such as brown, red, wild, or black. These have more nutrients and fiber than white and they are healthier for glucose and insulin control, and therefore healthier for body weight and composition. Rice is a commonly acceptable food for most people to tolerate. It is a healthy choice from the whole grain food group. Most adults should have 2 -3 servings /day from this group.
Cooked brown rich is a good source of manganese, selenium, magnesium, vitamins B1, B3, and B6. It is high in complex carbohydrates and has a small amount of protein.
My Version of this rice:
1c. raw brown rice
2 c water
1 T oil – i used coconut oil
Fresh & Whole: star anise, cinnamon, cloves, fennel seed, cumin seed, cloves, black cardamom & green cardamom
I used a hand cheese grater and grated maybe 1/8 t of each fresh spice. I added this to the rice and rest of the ingredients.
Follow directions on the rice package. Usually just add all the above in a pot, cook on the stove until a boil. Cover and simmer for 30 – 40 minutes until all water is gone.
It was a different great taste.