Rice and Grains

Lemon Cardamom Rice

The combination of extra virgin olive oil scented with the essential oil of organic Sicilian lemon and cardamom is hauntingly elusive. Carnaroli rice is much appreciated in Italy for rice salads and other dishes that require that the grains be well separated.



Time: 30 minutes
  • Toast the cardamom pods in a hot skillet off the heat.
  • Remove the seeds and grind them.
  • Rinse the rice under running water until the water runs clear.
  • Put the rice in a heavy 2-quart saucepan with a close-fitting lid.
  • Add the water, a pinch of salt, and cardamom. Bring to a boil, uncovered.
  • As soon as you reach a boil, pop the lid on the saucepan and adjust the heat to low.
  • In 17 minutes, turn off the heat. Lay a clean napkin over the pot and replace the lid for 5 minutes.
  • Fluff the rice with two forks.
  • Dress the rice with the Grandverde olive oil and lemon zest.
  • Season with a couple of twists of black pepper from the mill.
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