Prep 10 mins
Cook 20 mins
Based on a recipe from "cuisine at Home" magazine, December 2007.
- 1 3⁄4 cups water
- 2 teaspoons fresh ginger, grated
- 5 whole cloves
- 1 cinnamon stick
- 1⁄8 teaspoon salt
- 1 cup basmati rice
- Boil water, ginger, spices, and salt in a saucepan over high heat.
- Reduce heat to low, add rice, cover, and simmer until rice is tender and liquid is absorbed, 15 minutes.
- Let stand 5 minutes; remove spices before serving.
Very flavorful and unique ~ I believe this would be a great base for rice pudding! Because I planned to eat this with Teriyaki Chicken Breasts, I cut a 1/2-in knob of ginger into three slices instead of grating it, and I cut the cloves amount back to two, only because I'm not much of a cloves person! Tagged for my Fall PAC 2012 adopted baby!