Spiced Basmati Rice
POSTED: 6:42 am MDT October 14, 2007
12 oz package Vigo Basmati Rice
1 ¾ cups water
one 3 inch cinnamon stick
3 whole cloves
pinches of saffron, 1/8 to ¼ tsp
¾ tsp kosher salt
1 TBS olive oil
Rinse rice in a colander until the water runs clear, transfer to a bowl and add enough water to cover rice by 3 inches, and let the rice soak for 30 minutes. Drain.In a large heavy saucepan combine rice with the water, cinnamon stick, cloves, salt and oil. Bring to a boil and cook covered over low hear for 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and serve.
- Chef Mick Rosacci, Tony's Market
1 ¾ cups water
one 3 inch cinnamon stick
3 whole cloves
pinches of saffron, 1/8 to ¼ tsp
¾ tsp kosher salt
1 TBS olive oil
Rinse rice in a colander until the water runs clear, transfer to a bowl and add enough water to cover rice by 3 inches, and let the rice soak for 30 minutes. Drain.In a large heavy saucepan combine rice with the water, cinnamon stick, cloves, salt and oil. Bring to a boil and cook covered over low hear for 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and serve.
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