ffwd – cardamom rice pilaf

I had the best of intentions. The previous week, I ended up not making the salad until Saturday night and getting nothing posted (well, until a couple of minutes ago). So I thought – do what you used to do, make the dish early, then blog about it and schedule your post!! Great plan, poor execution. Between work and my niece’s high school graduation, and… who knows what else. Did not quite go as hoped.

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


I think I just don’t like rice done this way (I’ve tried other recipes). But part of it was certainly my fail. I used the full amount of liquid in the recipe, and that was a mistake. It ended up being over cooked, and mushy. I decided not to plate it for a picture (I did, of course, to eat it!), because it was never going to look better.

9 thoughts on “ffwd – cardamom rice pilaf

  1. Sorry to hear this one didn't hit the spot for you. I do like the idea of making this in the rice cooker though. I'm with you on enjoying cardamom in baked goods. Love the flavor with sweet things!

  2. I use my rice cooker a lot and have learned to use my gut when it comes to the proportions. I almost never add all the water recipes call for.

  3. Thanks for the honest review! I know I don't need another appliance (not that it's ever stopped me), but the rice cooker is gaining more appeal as I see everyone's success using one.

  4. I wondered if I would like the rice better if I had used ground cardamom, but probably not because it was just not a flavor I was used to in my rice. I'm with you, though, and do like it in baked goods. Good for you for getting this week's recipe done with everything you had going on!

  5. I have so many great intentions as well, but they never seem to work out quite as I plan! I've never used a rice cooker but love the idea of putting something on and walking away as it does its job!

  6. I love your honesty. It's too bad you didn't care for this, but at least now you know. This is my first visit to your blog and I spent some time browsing through your earlier entries. I'm so glad I did that. I really enjoyed the time I spent here and I will be back. I hope you had a great day. Blessings…Mary

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