Subject: Cinnamon Rice
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 24 2000 - 09:04:32 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Sharon Beeson for today's true food funny:
It's amazing how raising children and grandchildren can change your
perspectives and vocabulary for life. Several years ago at a family
gathering for Easter Dinner, my young granddaughter, who was just over
2 at the time, asked, "Can I have some more pickle eggs, please?"
After asking her to repeat her request a couple of times, and the few
minutes of confusion it takes for an adult to see the world through
the wonder of a child's eyes, we finally determined she was asking for
more peas!
Peas will forever be pickle eggs in my home. After all, if a
bunny can lay eggs...
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In many parts of the Middle East rice is eaten at every meal, and this
is one of the ways they have devised to avoid the monotony of plain
white rice.
Cinnamon Rice
2 cups (500 ml) water
1 one-inch (2.5 cm) piece of cinnamon stick
1 cardamom pod, or 1/2 tsp (2 ml) ground cardamom
1 whole clove
1 cup long-grain rice, preferably basmati
Combine the water, cinnamon, cardamom, and clove inn a saucepan and
bring to a boil over high heat. Add the rice and stir once. Cover
and reduce the heat to a simmer. Cook covered for 15 to 20 minutes,
until all the water is absorbed. Remove the cinnamon stick, cardamom
pod, and clove before serving. Serves 4.
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