Dee Randall wrote:

> I'm putting 2 cups basmati in a rice cooker today, which is the way I
> make it more often than not. (I soak it 30 minutes first.) Today
> I'm putting in some saffron. I won't use any other spice in it
> today, but it got me to wondering if there is anything else that
> anyone has tried that I might add. I have added one of these at one
> time or another, in combination, or only one ingredient, cardamon
> pods, cardamon poweder, coriander seeds or coriander powder, fresh
> coriander when finished, tumeric, garam masala, but I've never had
> the right amount or combination for 2 cups of basmati. I don't care
> for chicken stock in basmati. There isn't an Indian spice I've tried
> that I don't like. Any suggestions? Thanks. Dee
>


You didn't mention anything about salt. Hopefully, a little salt is
just assumed.

Crumble in some dried dundicut peppers, seeds and all.

A cinnamon stick might be interesting, but I've never tried it.

Bob