Basmati Rice

Basmati Rice
Rice, Indian




3 cups basmati rice – rinsed several times in a colander

1 TBS olive oil

1 tsp cumin seeds

1 tsp salt

20 green cardamom pods (if you can get them)


Heat the olive oil in a pan. Once hot – add the cumin seeds & the cardamom pods – again being wary of their popping & spitting. I used 20 cardamom pods because mine were a bit old. You might want to use fewer if yours are fresh & really pungent. After a minute – add the rice & stir until it is all covered in oil & the spices are well blended. Add 3 3/4 cups of water (or whatever ratio of rice to water your package suggests) & bring to a boil. Use less water for firmer rice. Once boiling – reduce heat to low & simmer, covered, for however long the rice package instructs you. Remove from heat. Fluff with a fork.