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. This makes a great companion to lamb
4 green cardamom pods
1 cup Riseria Campanini Carnaroli Rice
1 1/4 cups water
Pinch of sea salt
¼ cup Marinna Colonna Granverde Extra Virgin Olive Oil with Organic Sicilian Lemons
Zest of 2 lemons
Freshly ground pepper
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 the 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 the lemon zest. Season with a couple of twists of black pepper from the mill.