Place the large spices in a dishcloth, twist shut and crush coarsely with the back of a knife. Heat oil in a large saucepan and sauté the spices until hot. Add the long-grain rice and sauté for 2 min. Fold in the curcuma and add some of the clear soup.
Simmer on low heat for approx. 15 min. while stirring. Depending on the consistency of the clear soup, add it again and again. At the end, add the butter and season with salt. Variation: Among other things, garlic can also be added to the long grain rice. Towards the end, chopped coriander, parsley or ginger can also be added to the long-grain rice. Tip: Alternatively, you can make a broth from the spices, which you stir into the long-grain rice, so you prevent the possible “sorting out” meanwhile the food.
Tip: Always use aromatic spices to refine your dishes!
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