Basmati Rice Pilaf
A Year in a Vegetarian Kitchen, Jack Bishop
2 tablespoons unsalted butter or canola oil (I used 1 tablespoon)
1 1/2 cups basmati rice
6 whole green cardamom pods, lightly crushed, or 1 cinnamon stick
2 1/4 cups water
1 teaspoon kosher salt
Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. Add the cardamom pods or cinnamon stick and cook until aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.
Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff rice with a fork and serve.