Cloves were just another spice we used at home. It was never the star, always just blending in. I realized the wonderful taste of cloves only recently, when someone offered them along with dessert as a mouth freshener after a party. Apparently, the cloves (without the center seed), is a great palette cleanser and imparts a mint-like freshness when chewed. I then went on a quest to find a clove-centric recipe.
This rice is different from a presentation point of view. It looks great when serving it at dinners and lunches. The cloves lend a subtle earthy flavor to the rice.
Rice in Bell Peppers
8 large Green Bell Peppers (Capsicum)
2.5 cups Rice
1 Large Onion
1/2 tsp Cumin Seeds (Jeera)
1 tsp sugar
2 tbsp oil
Salt, to taste
Choose firm bell peppers. Wash and cut off the tops of the bell peppers and de-seed them. Cook the bells peppers whole in water (just enough water to cover the peppers), with a little salt and sugar. (see Note)
Heat oil in a medium saucepan, fry the cumin seeds, sliced onions and cloves. Add the well-washed, raw rice and saute with the spices. Add water (about 5 cups, depending on what rice you use) and bring to a boil. Lower heat and cook till rice is done.
Scoop the rice into the bell peppers. Serve.
Note - Alternately, you can also roast the bell peppers on the pan (instead of boiling them). You have to be careful not to roast them too long as they need to be firm to hold the rice.
This is my entry for Think Spice - Clove, hosted by Canela & Comino. Think Spice was created by Sunita of Sunita's World.