"Sheldon" > wrote in message
oups.com...
>
> 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

Sheldon, yes, I do wash my rice pretty well. I've seen travel pictures of
the rice piled in the road, and I've been to Nepal where people sit for
hours picking lice off the top of each other's heads. Yuk! Look what you've
done now!
However, do you have any suggestions other than just 4-5 washings?
On all my veggies, I usually spray vinegar on them after rinsing off, and
let them sit on the counter for a while.
Dee
>