Aromatic Basmati Rice

Aromatic Basmati Rice cooks the rice directly with whole cloves, cardamom, peppercorns, and cinnamon bark, allowing the grains to absorb the spice aroma as they steam.

Unlike a pilau, there is no sautéing stage. Everything goes into the pot together, making the method simple even though the flavor comes from several whole spices.

The source notes that the whole spices may be removed before serving or left in for appearance and continued aroma, but diners should not eat them.

Ingredients

• 1 cup white basmati rice
• 2 cups water
• 2 cloves
• 3 cardamom pods, slit at the end
• 4 whole peppercorns
• 2 pieces cinnamon bark, 1–2 inches long
• Salt to taste

Method

Combine the basmati rice, water, cloves, cardamom, peppercorns, cinnamon bark, and salt in a medium pot over high heat. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. Remove the whole spices before serving if desired. Makes 3–4 servings.