Prep 5 mins
Cook 20 mins
The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.
- 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
- 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.
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.
Loved this rice! I love cinnamon so it was perfect for me!!
Wonderful! I made 2 servings and could have eaten them both myself! Love the cinnamon infusion, I used a full 3" stick and wouldn't reduce that at all. It was delicious with some herbed chicken. I think I'm going to be making this often.Yummmmm