Recipe by Juenessa
The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.
Top Review by echo echo
I had to use regular bay leaves, but the result was great for me, especially like that it's a very very low sodium recipe. Very good and would also serve as a fine base to which steamed vegetables or leftover chicken could be added.
- 473.18 ml white basmati rice
- 828.06 ml reduced-sodium chicken broth (28 fl oz)
- 3 inch cinnamon sticks
- 4 turkish bay leaves
- 14.79 ml unsalted butter
Directions See How It's Made
- Rinse rice in several changes of cold water until water runs clear.
- Drain well in a sieve.
- Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat.
- Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes.
- Remove from heat and let stand, covered and undisturbed, 5 minutes.
- Discard bay leaves, then stir in butter until melted.
- Fluff gently with a fork.
- Cooks' note:.
- Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.