INDIAN BASMATI RICE

First of all I had to learn to pronounce this correctly – it is baz-ma-teee with the accent on the first syllable instead of the middle one like we Texans usually say.  Secondly the secret to  rice that isn’t sticky is to rinse it several times, until the water runs clear; then soak it for at least 30 minutes.  Sid says his mom soaks it all day.  I soaked mine for a few hours, and it turned out great.  It goes very well served with Tikka Masala or any Indian dish.

1-1/2 c. basmati rice

2 TB canola oil

2 green cardamom pods

2 whole cloves

1 scant TB cumin seed

1 t. salt

2-1/2 c. water

1 small onion, thinly sliced

Rinse rice until the water runs clear.  Place it into a bowl with enough water to cover.  Set aside to soak at least 30 minutes but preferably several hours.  This step is very important!

In a large saucepan heat the oil over medium heat.  Add the cardamom pods, cloves and cumin seed.  Cook and stir for about a minute; then add the onion to the pot.  Saute the onion until it is a rich golden brown, about 10 minutes. 

Drain the water from the rice and stir into the pot.  Cook and stir the rice for a few minutes, until lightly toasted.  Add salt and water to the pot and bring to a boil.  Cover and reduce the heat to low.  Simmer about 15 minutes, or until all of the water has been absorbed.  Let stand for 5 minutes, then fluff with a fork before serving.  Remove the pods and cloves before serving.