Recipe: Orange-Cinnamon Basmati Pilaf (with cloves, ginger and raisins, Indian)

ORANGE-CINNAMON BASMATI PILAF

1 cup uncooked brown Basmati rice
Water
3/4 cup orange juice
1 (3-inch) stick cinnamon
5 whole cloves
1/2 teaspoon grated fresh ginger root
1/4 cup dark raisins
1 orange, sliced (optional, for garnish)

Rinse rice well with cold water and place in bowl. Add 1 1/2 cups cold water and let soak at least 30 minutes or up to 2 hours.

Drain rice, reserving water. Bring reserved water, orange juice, cinnamon stick, cloves, ginger root and raisins to boil over high heat, then reduce heat to medium.

Add rice and cook, partially covered, until most of moisture is absorbed and surface of rice is covered with steam holes, about 15 minutes.

Cover pan tightly and reduce heat as low as possible. Let rice steam 10 minutes. Remove from heat and let stand, covered, 5 minutes.

Remove cinnamon stick and cloves, and fluff with fork. Transfer to heated platter and garnish with orange slices, if desired.

Makes 4 servings
Source: Julie Sahni's Introduction to Indian Cooking by Julie Sahni