Rice, almonds and spices


  • 250g basmati rice
  • 50 g whole almonds
  • 1 tablespoon(s) cooking oil
  • 30g butter
  • 3 edible dried rose buds
  • 1 stick of cinnamon
  • 1 teaspoon(s) of coriander seeds
  • 4 cardamom pods
  • 3 cloves


  1. Pour the rice into a bowl to measure its volume. Count one and a half times the volume of rice in water. Roughly chop the almonds or leave them whole depending on your taste.

  2. Heat the butter and oil in a saucepan over low heat with the almonds, cinnamon, coriander seeds, cardamom and cloves. Add the rice, mix and cook for another 3 minutes, stirring. Add the water, mix and cover with a lid wrapped in a cloth. This technique ensures that steam does not escape during cooking.

  3. Cook for 20 minutes, then turn off the heat and let sit for at least 10 minutes without removing the lid. Fluff with a fork, then mix with the stripped rosebuds. Serve the rice hot or warm, alone or as a side dish.

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