Spice-Infused Basmati Rice
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve with Orange-Rosemary Chicken.
- Servings: 4
Source: Martha Stewart Living, May 2001
- 1/2 fresh bay leaf
- 1/2 cinnamon stick
- 1 whole clove
- 1 cup basmati rice
- Coarse salt and freshly ground pepper
Tie bay leaf, cinnamon stick, and clove in a small piece of cheesecloth. Set aside.
In a medium saucepan, combine rice and 2 cups water. Add herb sachet, and season with salt and pepper. Bring to a boil over medium-high heat. Cover, and reduce heat to low. Cook until water has been absorbed and rice has cooked, about 20 minutes. Remove sachet, check seasoning, and serve immediately.