Spiced Basmati Rice

by Karin Calloway Most curries from India are served with a starch – some puffy naan bread or aromatic basmati rice. Naan bread is fun to make at home, but the dough usually needs to be made three hours ahead, requiring a bit more forethought than weeknight family meals allow. So, save the naan bread for a weekend Indian feast and serve your weeknight curries over Spiced Basmati Rice. The rice is scented with cumin seeds, pepper corns, cinnamon, cardamom and bay. It’s a simple, fragrant cooked rice that goes well with almost all Indian entrees and is ready to serve in just 20 minutes. 1 1/2 cups basmati rice 1/2 teaspoon cumin seeds 6 black peppercorns 1/2-inch piece of cinnamon stick 3 whole green cardamom pods, lightly crushed 2 bay leaves 1 teaspoon salt 3 cups water Combine rice and spices in a medium saucepan with a tight-fitting lid. Add water, stir and bring to a boil over medium-high heat. Reduce heat to low, cover and cook for 20 minutes. Fluff with a fork before serving. Makes 6-8 servings.

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