Being Filipino, I’ve grown up eating steamed white rice with just about every meal, even at breakfast when last night’s leftovers were re-heated in case anyone had a taste for them. I learned at a young age, seven perhaps, how to properly measure the amount of water needed in proportion to the amount of dry rice in the rice cooker. While we’re on that subject, using a rice cooker is the preferred method (in my opinion) to make rice while the stove top method is less than ideal. When I moved into my first apartment, the first item my mother bought me was a rice cooker. The second? A 25-lb. bag of jasmine rice from the Asian food store. Never mind that I didn’t have any plates, bowls or spoons.
Having said all that, imagine my lack of enthusiasm in making this stove top rice pilaf. Instead of an entree’s seasonings delicately flavoring the rice like I’m used to, this dish made a halfhearted attempt at being self-sustaining in the flavor department. It just didn’t do it for me, even with the cardamom. I guess my palette expects steamed rice to be a blank canvas. To play a supporting role until it comes together with another dish’s flavor. Does that make sense? Meh, personal tastes, I suppose. I had a sneaking suspicion that this pilaf probably wasn’t up my alley, so I didn’t make a full serving. No need to waste perfectly good rice and cardamom!
To see other bloggers’ thoughts on cardamom rice pilaf, head over to French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.