Spiced Rice

Name: Spiced Rice
Yield: 8 Servings
Ingredients: 2 cups basmati or other long-grain rice; 2 tablespoons olive oil; 2 bay leaves; 5 green cardamom pods; 5 black peppercorns; 2 teaspoons kosher salt; 1 tablespoon ghee or unsalted butter; Assorted Indian pickles (such as mango, carrot, lime, and ginger)

Rebecca Collerton8 ServingsSource

rice easy side gluten-free nut-free vegetarian simmer

Ingredients

2 cups basmati or other long-grain rice

2 tablespoons olive oil

2 bay leaves

5 green cardamom pods

5 black peppercorns

2 teaspoons kosher salt

1 tablespoon ghee or unsalted butter

Assorted Indian pickles (such as mango, carrot, lime, and ginger)

Method

Rinse rice, drain, and place in a medium bowl; add cold water to cover. Let soak 30 minutes; drain.

Heat oil in a large saucepan over medium. Cook bay leaves, cardamom, and peppercorns, stirring, until fragrant, about 1 minute. Add rice, salt, and 2 cups water and bring to a simmer. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15–18 minutes. Fluff rice with a fork and mix in ghee. Serve rice and pickles alongside meatballs.