Recipe: Aromatic Rice with Peas (James Beard, using cinnamon, bay leaves, cardamom and cloves)

AROMATIC RICE WITH PEAS

3 tablespoons vegetable oil
1 stick of cinnamon, about 1 1/2-inches long*
3 bay leaves*
4 whole cardamom pods*
5 whole cloves*
1 cup peas, either freshly shelled or frozen peas thawed in very hot water and drained
1 1/2 cups uncooked long-grain rice (not parboiled or quick)
2 3/4 cups chicken broth
3/4 teaspoon salt (1 1/4 teaspoons if the broth is unsalted)

Heat the oil in a heavy 2- to 2 1/2-quart pot over medium heat. When hot, put in the cinnamon, bay leaves, cardamom pods, and cloves. Stir the spices for 5 seconds. Now add the peas. Stir and fry for a minute.

Add the rice, and turn the heat to low. Stir and fry the rice for about 3 minutes.

Now add the chicken broth and salt. Bring to a boil. Cover with a tight-fitting lid, turn the heat to very, very low, and cook, undisturbed, for 25 minutes. Turn off the heat, Let the rice rest, covered and in a warm spot, for 10 minutes.

Mix the rice and peas gently with a fork, and serve.

*Note: The whole spices in this dish are for flavoring only and are not to be eaten.

Makes 4-6 servings
Source: The Armchair James Beard by John Ferrone (Editor)