A Conversation for How to Use Herbs and Spices in Cooking
Boiled rice
Seven of Nine [(1x52)-2-8]x1=42! Started conversation Jan 16, 2001
just before you would dish up your boiled rice, add a dash of tarragon & cinnamon, for flavour & colour.
Boiled rice
The Researcher formally known as Dr St Justin Posted Jan 17, 2001
If you want colour, try adding a little tumeric when cooking. Yellow rice!
Boiled rice
Fat Mike Posted Jan 17, 2001
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
The Researcher formally known as Dr St Justin Posted Jan 17, 2001
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
Annie the Great Posted Aug 22, 2001
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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Boiled rice
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