A Conversation for How to Use Herbs and Spices in Cooking

Boiled rice

Post 1

Seven of Nine [(1x52)-2-8]x1=42!

just before you would dish up your boiled rice, add a dash of tarragon & cinnamon, for flavour & colour.

Boiled rice

Post 2

The Researcher formally known as Dr St Justin

If you want colour, try adding a little tumeric when cooking. Yellow rice!

Boiled rice

Post 3


Or Safron.

Boiled rice

Post 4

Fat Mike

Chuck in some Turmeric, a couple of cloves and some Cardamon pods and you get Pilau Rice, (Don't eat the cloves or cardamon pods.)

Boiled rice

Post 5

The Researcher formally known as Dr St Justin

Why not eat the cloves or cardomom? Whenever I use cardomom, I always eat it (except the outer shell!), and I'm pretty sure you'd be able to eat the cloves.

Boiled rice

Post 6

Annie the Great

Cloves, even after they have been cooked, are still too potent to eat whole. If you want to be able to eat them add ground cloves (grind or crush them yourself, into pieces).

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