Yield: 6 Servings
|2 cups||Long-grain rice; (or basmati)|
|4 \N||Whole cloves|
|1 \N||1-inch cinnamon stick|
|3 \N||Bay leaves|
Put the rice in a bowl and wash in several changes of water, until the water is no longer cloudy. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Drain the rice in a sieve.
Combine the drained rice, 2-⅔ cups water, salt, and spices in a heavy pot and bring to a boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes. Remove from heat and let the pot rest, covered, for 10 minutes.
Remove the whole spices and fluff the rice with a fork before serving.
Per serving: 187.7 calories, 1⅒ g. fat, CFF 5⅒% Recipe By : Madhur Jaffrey's Indian Cooking (adapted) Posted to Digest eat-lf.v096.n162 Date: Sun, 22 Sep 1996 03:56:54 GMT From: harper@... (Robin Carroll-Mann)