Serves 4-6
**For basmati rice with a bright yellow color, add ¼ tsp of ground turmeric and a pinch of saffron threads with the water in step 3.
1 ½ cups basmati rice 2 ¼ cups water
3 Tbsp unsalted butter 1 cinnamon stick
1 tsp cumin 1 bay leaf
3 green cardamom pods, lightly crushed 1 tsp. table salt
3 whole cloves
1. Place rice in a fine-mesh strainer and rinse under cold running water until water runs clear. Place the strainer over the bowl and set aside.
2. Melt butter in a medium saucepan over medium heat. Add cumin, cardamom, and cloves and cook, stirring constantly, until fragrant, about 1 minute. Add rice and cook, stirring constantly, until fragrant, about 1 minute.
3. Add water, cinnamon stick, bay leaf, and salt and bring to boil. Reduce heat to low, cover, and simmer until all water is absorbed, about 17 minutes. Let stand, covered, off heat for at least 10 minutes. Discard cardamom, cloves, cinnamon stick, and bay leaf, fluff rice with fork and serve.
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