Well. I did make myself make the dish early in the week. But as I write this, it's Saturday - not exactly on time. Part of it was that I really wasn't particularly excited about this dish. I love rice, so I would think I'd like it. But what I really love is some flavorful rice, simly prepared, and then, if it works out - put something fabulous with it - doesn't matter what kind of thing (though Thai curry is never a bad choice). Of course, now that I think of it, I also like jambalaya, and arroz con pollo - so maybe my theory is all out of whack! Rice is actually (assuming you buy a good variety) flavorful on its own. I think this just kind of washed out the rice flavor without replacing it with anything good. Or maybe I just don't like cardamom in savory things.
I did employ my rice cooker for this one - maybe another bad choice. I think I've had two - one I got rid of because I was an expert at cooking rice on the stove, and didn't need yet another appliance. But - a few years later I did get another one and I use it all (all) of the time. It is so handy - and not having to watch something... great. I even gave one to my brother recently because he's on a special diet for a while, and rice is the perfect thing. His wife looked at me like I was crazy when I brought it by, but quickly bonded with it (jasmine rice; replace the water with coconut water... heaven). So I'm a fan. I like K-Paul's method for baking rice too, but here in AZ, it's often too hot to turn on the oven.
|additional cheating beyond the rice maker - |
ground cardamom & lemon peel from Penzey's
I tried my coconut water trick here too (in addition to chicken stock base) - not a good idea
|ready for the liquid|