Thursday, September 01, 2005
1 medium onion, chopped
3 garlic cloves, chopped
3/4 teaspoon cumin seeds
1 (2 1/2- to 3-inch) cinnamon stick
2 tablespoons olive oil
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
3/4 teaspoon sugar
3/4 teaspoon black pepper
1 teaspoon salt
Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.
Makes 6 to 8 servings.
My notes: I cooked this in the rice cooker which worked quite well. The rice smells absolutely fabulous while cooking. It tastes fabulous as well, but I found the pepper to be too strong as it was actually spicy. Spicy rice is okay with some dishes, but rice is usually what you use to cut the spiciness of the main dish, so I'd definitely tame it for at least some dishes. This is definitely a repeater.
I talked about this recipe HERE.