Cardamom Black Rice with Roasted Cashews
Nutty black rice infused with the warm, floral notes of green cardamom and finished with golden roasted cashews and ghee. This aromatic side dish brings depth and elegance to any meal, with tender grains that absorb the cardamom spice throughout.
- Prep
- 10 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 55 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Rinse the black rice under cold water until water runs nearly clear
- Measure all ingredients before you begin
- Have a lid ready for your cooking vessel
Roast the cashews
- Heat 1 tablespoon (15 g) ghee in a small skillet over medium heat.
- Once foaming, add the cashews and stir frequently for 4–5 minutes until golden brown and fragrant.
- They should deepen in color but not blacken.
- Transfer to a plate immediately; they will continue to darken slightly as they cool.
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Ready when: Cashews are golden brown and smell nutty and toasted
Tip: Watch them constantly—they go from golden to burnt quickly. Remove them to a plate to stop the cooking process.
Toast the cardamom
- In your medium saucepan, add the remaining 2 tablespoons (30 g) ghee over medium heat.
- Once shimmering, add the crushed cardamom pods and stir for about 1 minute until fragrant.
- Do not let them scorch.
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Ready when: Cardamom is fragrant with a slightly toasted aroma
Tip: If the ghee is too hot, the spice will burn and taste bitter; medium heat is key.
Add rice and water
- Stir in the rinsed black rice, coating it evenly with the ghee and cardamom.
- Pour in 2½ cups (600 ml) water and add a pinch of salt.
- Stir once to combine.
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Ready when: Water and rice are evenly mixed
Tip: Rinsed rice cooks more evenly and produces less starch, keeping the grains separate.
Bring to a boil
- Increase heat to medium-high and bring to a boil, stirring occasionally.
- You should see steam rising and hear gentle bubbling, about 2–3 minutes.
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Ready when: Water is at a full, rolling boil
Reduce heat and cover
- Once boiling, immediately reduce heat to low.
- Cover the pan with a tight-fitting lid and simmer gently for 30–35 minutes.
- The rice should cook undisturbed—do not lift the lid or stir during cooking.
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Ready when: All water is absorbed and rice is tender but still slightly firm to bite
Tip: Lifting the lid releases steam and can result in undercooked rice. Trust the timing; black rice benefits from the full time.
Rest off heat
- Remove the pan from heat while still covered.
- Let it sit undisturbed for 10 minutes.
- This allows the rice to finish steaming and makes the grains fluffier.
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Ready when: Rice is fluffy and grains are separate
Fluff and finish
- Remove the lid, fluff the rice gently with a wooden spoon, breaking up any clumps.
- Season to taste with a little more salt if needed.
- Fold in three-quarters of the roasted cashews, reserving the rest for garnish.
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Ready when: Grains are visibly separated and cashews are evenly distributed
Tip: Save some cashews on top for visual appeal and crunch.
Serve
- Transfer to a serving bowl or plate.
- Garnish with the reserved roasted cashews.
- Serve warm as a side dish alongside curries, roasted vegetables, or grilled proteins.
Good to know
Tips
- Black rice (forbidden rice) is nutrient-dense and has a slightly sweet, earthy flavor that pairs beautifully with cardamom's warmth.
- For the best texture, always rinse black rice before cooking to remove excess starch, which keeps the grains from clumping.
- Crushing the cardamom pods gently by smashing them with the side of a knife releases the aromatic seeds, intensifying the flavor without the bitterness of over-crushing.
- This dish pairs wonderfully with Indian curries, roasted root vegetables, or grilled fish; it also works beautifully as part of a grain bowl with roasted vegetables and a tahini dressing.
Make ahead
Prepare the rice up to 4 hours ahead and reheat gently in a covered pan over low heat with a splash of water, stirring occasionally. Roast the cashews up to 2 days ahead and store in an airtight container; add them just before serving for best crunch.
Storage & reheating
Room temperature: up to 4 hours in a covered container. Refrigerator: up to 3 days in an airtight container; reheat gently on the stovetop over low heat with a splash of water. Freezer: up to 3 months in a freezer bag; thaw overnight in the fridge and reheat as for refrigerated portions. Cashews are best added fresh just before serving.
Substitutions
- ghee → unsalted butter or coconut oil. Ghee has the highest smoke point and richest flavor, but these alternatives work well; reduce heat slightly to prevent burning.
- green cardamom pods → ½ teaspoon ground cardamom. Ground cardamom is more intense; use half the amount and add it with the ghee, but the fresh pods' whole-seed flavor is more nuanced.
- black rice (forbidden rice) → brown rice or wild rice. Both have similar cooking times, though brown rice will be milder in flavor and nutty, and wild rice will be chewier.
- raw cashews → roasted peanuts, almonds, or pine nuts. Adjust roasting time as needed (peanuts roast faster, pine nuts more delicate); the flavor profile will shift but remain nutty and complementary.
