Basmati Rice Pilaf

Goes well with Curried Cauliflower.

Ingredients

• 1 1/2 c. Basmati rice
• 2 1/2 c. water
• 1 tbsp. olive oil

Soak 1.5 cups of basmati rice in 2.5 cups of water for about 10 minutes. Drain the rice completely and set aside the water.

In a nonstick pot, saute the rice over medium heat in about 1 tbsp. of olive oil until the rice seems pearly in color (about 3 or 4 minutes).

Stir constantly to avoid burning and sticking.

Add the rice water, salt to taste, and 3 or 4 of the following:
* 1 tsp of toasted cumin seeds (recommended). Note: If your cumin seeds are untoasted, add them to the rice in the last minute of sauteing.
* A pinch of saffron
* Chopped cilantro
* A cinnamon stick (recommended)
* 10 to 12 black peppercorns
* A couple of cardamom pods, just cracked open (recommended)

After the water comes to a boil, reduce heat to a simmer, cover, and cook for 15 to 20 minutes until the water is absorbed.

Turn off the heat and let the rice stand for five minutes.

Take out the cinnamon stick (if you put on in), crack open the cardamom pods completely (if you used them) and scrape the seeds into the rice, fluff the rice with a fork, and serve.