Soft and Savory Brown Rice

Soft and Savory Brown Rice

2 c. long-grain Jasmine brown rice or other long-grain brown rice
2 T. real butter
2 T. extra-virgin, expeller-pressed olive oil
3 cardamom pods, opened and seeds removed (throw out pods away; use only seeds)
4 c. homemade chicken bone stock (click here for recipe) or 1 (32-oz.) can organic chicken stock
1 T. gelatin, such as Knox (optional)
1/2 t. real salt
1. In a heavy large skillet (with tight-fitting lid), melt butter; add olive oil. 

2. Add cardamom seeds to the pan. 

3. Add rice and saute, stirring constantly until rice begins to turn a milky color. 

4. Pour in stock or broth, add salt and optional gelatin and bring to a boil. 

5. Boil, uncovered, for about 10 minutes until water has reduce to the level of the rice. 

6. Reduce heat to lowest setting, cover and cook for 45 minutes to 1 1/2 hours. The longer it cooks, the better it is. You may have to add a little more stock/water after 45 minutes. Replace the lid.

7. Do not remove lid during the first 45 minutes. 

Serves 6 to 8.


  1. This recipe is so interesting! I've never used a cardamom seed - how much dry, ground cardamom would you suggest? And added gelatin?? How does that affect the rice dish?


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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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