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Serves 4
start to finish: 30 minutes
From Edible Seattle March/April 2010
2 tablespoons vegetable oil
2 chicken bouillon cubes (optional)
2 cups basmati rice, rinsed and drained
3 cups water
2 cinnamon sticks
5-10 green or white cardamom pods
Heat oil in a pot over medium heat. If desired, add the chicken bouillon cubes and stir to dissolve.
Add the rice and stir-fry for 1 minute to coat the rice with the oil. Add the water, adjust the temperature to high and bring the rice to a boil. Toss in the cinnamon sticks and cardamom pods.
Reduce the temperature to low and cover the pot. Cook for 15-20 minutes, or until the rice is tender. Serve immediately.
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