Lemon grass rice with cardamom

1 cup basmati rice (rinsed and drained)
1 lemon gras stalk (outer leaves removed, cut into 3 pieces)
6 cardamm pods (bruised)
2 cups water

Cook the rice with lemon grass and cardamom in a rice cooker or on a stove. When done, season with salt, cover and let it rest for 10 minutes.

Here, sprinkled with fresh chives and served with Pork tenderloin au poivre and chayote tops.

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