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Rice Pilaf With Cardamom And Pepper

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Rice Pilaf With Cardamom And Pepper

This rice is great served with Sweet and Sour Pork Chops. Set aside half of cooked rice to use the next night for a dish such Prawn Stir Fried Rice.


  • 2 medium-sized onions, peeled and finely chopped
  • 3-4 tblsp butter
  • 3 cups Jasmine rice
  • 4 1/2 cups chicken stock
  • 10 cardamom pods, crushed
  • 2 tsp whole black peppercorns
  • 1/4 cup chopped chives
  • 1/4 - 1/2 cup toasted cashews


  1. Melt the butter in a large pan and add the onion. Cook the onion over a low heat until tender. Stir in the rice and cook 1-2 minutes until the grains turn white.
  2. Add the cardamom pods, black pepper and stock. Bring to the boil, reduce the heat, cover and simmer gently for 20-25 minutes. Remove from the heat and stand for 5 minutes before lifting the lid and fluffing the rice.
  3. Set half the rice aside for to use for a dish such as Prawn Stir Fried Rice. To the remaining rice toss through the chives and cashews.

Cooks Tips

If you do not have Jasmine Rice, use plain long grain rice. Rice is so versatile, so it makes good sense to cook extra rice mid-week and transform it into a delicious stir fry later on.

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