| Ingredients: 2 Cup(s) rice, brown basmati 2 Tablespoon(s) butter 2 Tablespoon(s) oil, olive 3 cardamom pods 4 Cup(s) homemade chicken broth 1 Tablespoon(s) Gelatin 1/2 Teaspoon(s) Sea salt |
Directions:
1. In a heavy, flameproof casesrole, melt butter and olive oil. Open cardamom pods and add seeds to the casserole. 2. Sautee rice in butter and oil, stirring constantly, until rice begins to turns milky. Pour in liquid, add salt and optional gelatin, and bring to a rolling boil. Boil, uncovered, for about 10 minutes until water has reduced to the level of the rice. 3. Reduce flame to lowest heat, cover tightly, and cook for at least 1 1/2 hours or as long as 3 hours. Do not remove lid during cooking. |