I have to admit that more often then not I don’t take the time to steam my own rice on the stove top. I love those rice packages that you stick in the microwave for 90 seconds and then wala! You have rice. However, when I take the time to make a delicious curry
, I take the extra 20 minutes to make this rice. The subtle spices hint of exotic places and truly enhance any Indian dish it is served with.
It’s actually fairly quick and easy with only one extra step before starting the rice on a simmer. The spices are all whole so do be aware of them when you serve the rice. That cinnamon stick might be a little woody to gnaw on.
In a pinch I have used regular white rice in place of the basmati and 1 tsp of onion powder instead of the onion. Both times it was still fabulous.
slightly adapted from Cooks Illustrated
1 Tbs canola or vegetable oil
2 inch piece of cinnamon stick, halved
2 cardamom pods
1/4 cup thinly sliced onion
2 whole cloves
1 cup basmati rice
1/2 tsp salt
1 1/2 cup water
1. Heat oil in medium saucepan over high heat until almost smoking. Add whole spices and cook, stirring until they pop. Add onions and cook until translucent, about 2 minutes.
2. Stir in rice and cook, stirring constantly for 1 minute.
3. Add water and salt; bring to a boil. Reduce heat, cover tightly and simmer until all the water has been absolved, abut 17 minutes. Let stand, covered, 10 minutes. Fluff with a fork.