Basmati Rice Pilaf

Adapted from Cook’s Illustrated (Boston Common Press, January–February 1997)

Serves 4

This fragrant and versatile rice pilaf has become a staple in my kitchen.

1 tablespoon neutral vegetable oil (I use grapeseed)
1 cinnamon stick (about 3 inches), broken in half
2 whole cloves
1/8 teaspoon ground cardamom
1/4 cup chopped onion
1 cup basmati rice
1½ cups broth (chicken broth or Better Than Bouillon Vegetable Base, which is what I use)
1 teaspoon salt
Small pat of butter (optional)

Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until it just begins to turn golden. Be careful not to let it brown.

Stir in the rice and cook for another minute so each grain is well coated with the oil. Add the cinnamon stick and cloves and stir.

Pour in the broth and bring to a boil. Add the salt cautiously, as the broth may already be salty. 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. Pots and stoves vary; I usually check at the 15-minute mark.

Once the liquid is absorbed, turn off the heat and let the rice sit, covered, for 10 minutes. Remove the lid and fluff the rice gently with a fork. If you like, 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. I like the ground cardamom, but the only place I have found some I like is at Penzey’s, and it is very expensive.