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

If it's real Basmati (imported) just be sure to wash it very well...
only rice harvested in the US is fit for human consumption as packaged.

Sheldon