Recipe: Ginger and Cardamom-Scented Jasmine Rice (with cinnamon, cumin and bay)

GINGER AND CARDAMOM-SCENTED JASMINE RICE

2 cups jasmine or other long grain white rice, uncooked
2 1/4 cups water
Pinch of cumin seeds
1 thin slice peeled fresh gingerroot
1 (2-inch) cinnamon stick
2 cardamom pods
1 fresh or dried bay leaf

In a heavy medium saucepan, place the rice, 2 1/4 cups of water, and the spices and bring to a boil. Reduce the heat to its lowest setting, cover, and simmer for 15 minutes, until all the water is absorbed and the rice is tender.

Remove from the heat and leave covered for 10 minutes to allow the rice to steam.

Fluff with a fork and remove the ginger, cinnamon, cardamom, and bay leaf before serving hot.

Makes 4-6 servings
Source: Quick Simple Food by Susie Quick