2 C. basmati rice
2-½ C. water
pinch of salt
2 green cardamom pods
2-inch cinnamon stick
Rinse the rice in several changes of water, then soak in cold water for 30 minutes. Put drained rice and other ingredients in a saucepan and bring to a boil. Then turn heat very low, cover, and cook for 15 minutes. Turn off the heat and let it sit another 10 minutes. No peeking. Remove the spices, fluff with a fork, and serve.
If you are cooking more or less rice, you will have to adjust the amount of water, but it is NOT proportional. Try this trick: With the rice in a pan, add enough water to come up to the first knuckle on your index finger when you place your finger on top of the rice. I don't know why, but it works.
Reprinted from A Cook's Guide to Chicago, Second Edition, by Marilyn Pocius
A Cook's Guide to Chicago, Lake Claremont Press, ©2006