How to remove cardamom seeds from rice
I love the taste of cardamom seeds, as does the family.
But I am the only person in the household who doesn't mind chewing the seeds as a part of the rice dish.
For flavoured rice, it's quite easy, but fried rice with mixed vegetables etc I always end up missing some.
Thoughts?
Best Answer
My typical method to add flavor, but not "bits", is to wrap the ingredients in a cheesecloth bag and remove it after cooking is done. Usually this is larger items than cardamom seeds (e.g. vegetables or bay leaves), but with fine enough cloth you should be able to add seasoning without adding texture.
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Do you need to remove cardamom pods after cooking?
If you don't want to read this whole post, here's the short answer: move the spices to the side of your plate as you eat (give those eating a heads up to do the same). Or fish through the dish and remove them yourself (e.g., if you added 5 cardamom pods to the dish, remember to remove the 5 cardamom pods).How do you remove cardamom seeds?
It should be fine to leave them in, but I prefer to not have the chewy pod. I just slighty crush the pods on one end, and expose the seeds that are inside, and kind of pour them into what I'm making. The pods are pretty much hollow inside and the seeds are lose, so its easy to dispatch them this way.Can you eat cardamom pods in rice?
Remove the seeds from the cardamom pod by placing the pod in the mortar and pounding it with the pestle. Use gentle pressure and the pod should pop open, releasing the seeds.How to remove cardamom seeds from shells - Easy
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Answer 2
When cooking rice cardamom pods will usually float to the surface and cook on the top. I've found that I can get almost all the pods out in just a few seconds by spooning them off the top of the rice.
Using black cardamom pods will also help as they are much bigger than green ones, meaning you use fewer of them and they are very easy to spot and pick out. I prefer the flavor too.
Answer 3
For stir fries etc consider adding the cardamom seeds to the oil while heating....much as one temporarily adds garlic and ginger. Allow to release their essential oils and then strain out before proceeding with the recipe. You can also make infused cardamom oil by crushing the seeds and adding to the oil. It will last indefinitely when stored in a cool dry place. The oil will be infused in a couple of days and ready for use. The sme technique can be used to flavor salt.
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