Spice Rice

This began as an accompaniment to the "Moroccan Chicken with Olives and Lemons" recipe. I seemed to think of it only in those terms for a while, but have found myself serving it more often, with a larger variety of dishes. The most sublime take on this was in the supporting role to a "leading" lobster tail. It has tastes of sun-drenched summer days, a welcome thing when days are shorter and colder. When times are warmer this rice makes it seem even better. Pick out the largest bits of spices before serving, and warn your guests of any strays.

Use your choice of rice and adjust cooking times accordingly. By the way, if you have any leftover rice, combine it with a beaten egg and some chopped scallion and cook in a frying pan as small "pancakes".

 

    1-2 T   butter
      1 T   brown mustard seeds
    6-8     cardamom pods
      1     cinnamon stick
      1 t   fennel seeds 
      1     garlic clove
    2-4     ginger slices (sliced 1/8th inch thick)
    1-2     bay leaves
     10     black peppercorns
    5-8     allspice berries
sm. pinch   saffron

      1 c   white rice (or other type)

      1     14 1/2 oz. can unsalted chicken/or beef stock (or more…)
      1 t   salt

Heat the butter in a suitably sized pan (I use a 2 qt. pan) until it is sizzling. Add the next 10 ingredients, sauté for 2-3 minutes until aromatic and add the rice. Stir and cook until the rice is translucent. Add the stock and salt; bring to a boil. Lower the heat, cover, and simmer the appropriate time (according to the rice type). Cook 14 minutes for plain white rice, adjust cooking time for any other type of rice.