Cinnamon Rice

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                            FOOD FUNNY
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This one from Rosemary Zwick gave me a genuine chuckle:

One evening after dinner, my five-year-old son noticed that his
mother had gone out and he asked, "Where did mommy go?"

In answer to his questions, I told him, "Mommy is at a Tupperware
party." This explanation satisfied him for only a moment.

Puzzled, he asked, "What's a Tupperware party, Dad?"

I've always given my son honest answers, so I figured a simple
explanation would be the best approach. "Well, son," I said, "at
a Tupperware party, a bunch of ladies sit around and sell plastic
bowls to each other."

He nodded, indicating that he understood this curious pastime.
Then he burst into laughter. "Come on, Dad," he said. "What is it really?"

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                            TODAY'S RECIPE
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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

4 cups (1 L) water
1 two-inch (5 cm) piece of cinnamon stick
2-3 cardamom pods, or 1 tsp (5 ml) ground cardamom
2 whole cloves
2 cups (500 ml) long-grain rice, preferably basmati

Combine the water, cinnamon, cardamom, and clove in 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 to 6.
Received on Sun Jul 18 19:54:41 2010