It’s a simple thing, rice, yet many people who cook with frequency say it’s the one thing they screw up consistently. The thing that I’ve learned about rice is to leave it alone. One the rice is in the pot, you must leave it alone. Now Agnes’ spiced rice is special. It takes the fragrant basmati and creates an even richer, more luxurious layer of perfume with sultry spices. And the aroma wafting from the kitchen is just begging for you—if you weren’t hungry before, as the fragrance moves its way to you, space will be made in your stomach and you’ll begin to feel pangs. Your mouth will begin to salivate in anticipation. This rice dish, though terribly soothing and warm, is also flirtation and daring.
2-3 tablespoons of oil/butter/ghee
1 red onion, diced
2 cloves of garlic, minced
1 cinnamon stick
1 star anise pod
1 bay leaf
2 cardamom pods, or 1/2 teaspoon of cardamom
2 whole cloves, or ¼ teaspoon of ground cloves
1 tablespoon cumin seed
1 teaspoon minced ginger or ginger powder
1 cups of basmati rice
1 ½ cups water
Salt to taste
Heat the oil in a large sauté pan medium-high heat. Add the diced onion and garlic and cook for 10 minutes until soften and browned. If the onion begins to brown too much, add in a little water so that it cooks more fully. Add the cinnamon stick, star anise, bay leaf, cardamom pods, cloves, cumin seed, and ginger. Cook and stir for about 1-2 minutes and then add the rice in and mix. Let the rice toast for 5 minutes then add the water, bring to a simmer, cover and reduce the heat to medium-low. Cook in the covered pan without mixing or disturbing until all the water is visibly soaked into the rice. Turn the heat off and let stand undisturbed for 10 minutes. Add salt to taste.
Download Recipe: Spiced Rice