Recipes: yellow rice with peas and whole spices

I am a rice person. I think this can be attributed to the fact that one of my first solid foods was chao (also known as congee or jook), which is simply rice simmered slowly in lots of water to make a thin porridge. Rice -in practically any form- is comfort food to me. (I add the qualifier because I don't hold with any kind of parboiled, instant, or partially boiled rice - the texture is bad and it just tastes wrong and I plain don't get it. Rice snob alert!)

I was the kind of kid who fretted about staying home from school (didn't want to miss anything!) but I loved, loved the simple chicken and rice soup flavored with a knob of ginger and lots of freshly ground black pepper that my mom would always make when someone fell sick. I think a big part of the recovery process was simply the smell of chicken bones and aromatics simmering on the stove, not to mention the incredible love and care she put into making the soup. To this day, I call my mom when I feel sick and say (pitifully, probably) how much I wish she was here to make me her special soup.

So, all that to say that, for me, a bowl of rice is not a simple or mundane thing. Not at all! I eat it and am instantly reminded of childhood and I get this rush of feelings of comfort and love and memories of my mom. Doesn't it make sense now why I love rice? (I can't say if that's why I went to Rice but anything is possible.)

Here is one of my favorite rice recipes, an Indian-inspired dish that is good on its own or as a side dish. Last night I ate this with eggs scrambled with chiles, tomato, and cilantro.


Yellow rice with peas, carrots, and whole spices
inspired by many delicious South Indian meals shared with my friend Sravanya and her family

I adore yellow rice flavored with turmeric or saffron if I'm feeling flush. This dish is really simple and fragrant and, although it uses some unusual spices, the flavor is subtle. Notes: Use good basmati rice for this. Also, warn your dining companions about the whole spices.

2 tablespoons butter or oil (vegetable or olive should work)
5 whole cloves
1 cinnamon stick
5 cardamom pods
2 cups long-grain rice, such as Basmati
1 medium carrot, diced
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 scant teaspoon ground cumin
1/2 teaspoon salt
3 cups water
1 cup frozen peas

• Heat butter or oil in a heavy-bottomed saucepan with over medium heat.
• Add cloves, cinnamon stick, and cardamom pods. Stir until spices are fragrant, less than a minute.
• Add the rice, diced carrot, coriander, turmeric, cumin, and salt. Stir, coating the rice well with the butter and spices.
• Add 3 cups of water and bring to a boil. Cover (use a tightly fitting lid), and turn heat to low.
• Cook 20 minutes. Check consistency of rice. If the rice seems dry and undercooked, add more water, 1 tablespoon at a time, and let it simmer about 5 more minutes before checking again. If there seems to be too much water, replace the cover and let it cook 5 more minutes before checking again. Repeat as necessary.
  
• Add frozen peas on top of rice and replace cover. Cook about 5 minutes longer or until peas are soft and cooked.