Yellow Basmati Rice
Ingredients:
2 cups basmati rice, rinsed & well-drained
3 1/2 cups chicken stock (or, again, stock made with "Better than Bouillon")
seasoning packet made up of: 1/2 cinnamon stick (or if you can find cinnamon sticks in the Indian cooking section of your grocery store, they are larger & can be broken into smaller pieces. Then, use about 3 small bits) 3 whole cloves, 1 pod of large dark brown cardamom, 3 pods of the smaller regular cardamom. I know this sounds crazy & like a lot of work, but believe me, the taste of the rice is soooo worth it! What I do is, while I am at it, I cut up many little squares of cheesecloth & make several of the packets tied up with string, so that they are at the ready when I get the urge to do a curry supper.
2 tbsp EVOO
1 tsp turmeric
Method:
Heat the EVOO in the saucepan & add the seasoning packet. Turn your heat back a bit & let the spices infuse the oil a little. Turn the heat back up to medium & add in the rice. Constantly stir the rice, in the oil, until every kernel looks coated - just a couple mins. Then, add the chicken stock & turmeric. Stir for just a min or two. Pour all of the rice, stock, & the seasoning packet into a baking dish sprayed with Pam. Cook in the microwave with a lid on for 10 mins on PL 8. I have never had it "not" cook in 10 mins, but every microwave is slightly different, so put back in, for a min or two at a time, if the rice does not come out perfectly in the 10 mins suggested. Remove the spice packet & enjoy with your Cinderelly Curry!!