Recipe: Spiced Rice (using cinnamon stick, bay leaf and clove)

SPICED RICE

2 cups chicken broth
1 stick cinnamon
1 bay leaf
1 large whole clove
5 black peppercorns
1 cup uncooked long-grain white rice
1/8 tsp salt
2 tsp butter

Bring the 2 cups chicken broth to boiling in a small saucepan.

Tie cinnamon, bay leaf, clove and peppercorns in a cheesecloth bag. Add bag, rice and salt to broth. Bring to boiling; stir, cover and lower heat to bare simmer; cook until rice is just barely tender and almost all liquid is absorbed, 12-15 minutes.

Remove the saucepan from the heat and set aside, covered, in a warm place for 15 minutes.

Uncover saucepan; remove cheesecloth bag and discard. Stir in butter.

Makes 4 servings
Source: Family Circle Magazine, February 1, 1997