Happy Solstice! Did you sneak a peek at the lunar eclipse laaate last night or eeearly this morning? I missed it, but I've been checking out some great photos from around the world on Huffington Post. Really. Cool.

Source: Huffington Post

Ok, enough astronomy. Let's get to the food!

We're neck deep in the holiday season and traditional foods are all around. Are you just about tired of peppermint, gingerbread, eggnog and mulled wine? Do your tastebuds need a break? Cleanse your palette by taking your senses on a trip to India with this great little side dish: Cardamom Saffron Rice Cakes.


These rice cakes are not only easy and elegant, but can also help you make use of your leftovers. Instead of cooking rice for the recipe, use approx 2 cups of leftover cooked basmati or other long white grain rice.

Cardamom Saffron Rice Cakes
Yield: 3 cakes

2 1/2 cups water
3/4 cup basmati rice
small cinnamon stick
1 bay leaf
1/4 tsp sea salt
1/4 tsp cardamom seeds, crushed
6-9 saffron threads

In a large saucepan, bring water to a boil. Add rice, cinnamon stick, bay leaf and salt and cook 10 minutes. Strain rice and rinse in cool water. Discard cinnamon and bay leaf.

Spray 3 3-4 inch tart pans with olive oil. Sprinkle a pinch of cardamom seeds and 2-3 saffron threads over the each pan. Distribute rice evenly and pack down firmly. Spray the tops with olive oil and bake for 12 minutes. Carefully unmold rice, with cardamom and saffron on top, and serve hot.

Try pairing this side dish with a curried split-pea soup or other Indian-inspired main dish.