Basmati Rice Pilaf

Adapted from the January-February 1997 issue of Cook's Illustrated Magazine

This fragrant and versatile rice pilaf has become a staple in my kitchen. While the original inspiration came from a Cook's Illustrated recipe years ago, I've made several adjustments over time to suit my preferences. The result is a subtly spiced, fluffy rice that's perfect alongside a variety of mains.

Basmati Rice Pilaf
Adapted from the January-February 1997 issue of Cook's Illustrated Magazine

Serves 4

1 tablespoon neutral vegetable oil 
1 cinnamon stick (about 3 inches), broken in half

2 whole cloves

1/8 teaspoon ground cardamom

1/4 cup finely chopped onion
1 cup basmati rice
1½ cups of vegetable broth, chicken broth, or water (I often use Better Than Bouillon Vegetable Base )

1 teaspoon salt
Small pat of butter (optional)

In a medium saucepan, heat the oil over medium heat. Add the cinnamon stick and cloves, stirring for about a minute until they release their aroma.

Add the chopped onion and cook, stirring, until it just begins to turn golden. Be careful not to let it brown or caramelize.

Stir in the rice and cook for another minute, ensuring each grain is well-coated with the oil and spices.

Pour in the broth or water, add the salt, and bring to a boil. Once boiling, reduce the heat to low, add the ground cardamom, stir once, cover tightly, and let it simmer undisturbed until all the liquid is absorbed—about 15 to 17 minutes. I usually check at the 15-minute mark, but this can vary depending on your pot and stove.

Once the liquid is absorbed, turn off the heat and let the rice sit, covered, for 10 minutes. Then, remove the lid and fluff the rice gently with a fork. If desired, stir in a small pat of butter for added richness.

Note
Feel free to adjust the spices or broth choice based on what you're serving. This pilaf is a flexible side that complements a wide range of dishes.