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?
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.