Rice With Cardamom

  • 10 minutes for preparation time plus 20 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 2


The word “cardamom” is derived from the Latin “cardamomum”, which in turn is the Latinisation of the Greek “καρδάμωμον” (kardamomon). Today, cardamom is considered to be the third most expensive spice in the world, surpassed by vanilla and saffron. There are two types of cardamom: the true or green cardamom and the black cardamom. Both are used as spices in cooking. The greatest producer of cardamom is Guatemala followed by India.


Aromatic, For Vegetarians

  • 40 gr butter
  • 160 gr basmati rice, rinsed
  • 320 ml water
  • 3-4 saffron threads
  • 3 cardamom pods Sunspices
  • 1 cinnamon stick Sunspices
  • 2 tbsp raisins


In a saucepan we melt the butter. When melted, we add the rice and we sauté it, stirring. When the rice begins to become transparent, we add the water, the saffron threads, the cardamom pods, the cinnamon stick and the raisins and we stir until the saffron threads dissolve and gives color to the food. When it comes to a boil, we reduce the heat, we cover the saucepan with a lid and we cook until the rice absorbs all water. When all water is absorbed, we check to see if the rice is ready. If it’s not, we add some more hot water. We remove the saucepan from the heat and we let it covered for 5 minutes. We remove the lid and, using a fork, we fluff the rice. We serve with meat or chicken or even on its own as main meal!

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