Ingredients
- 1 ⅓ cups water
- ½ teaspoon salt
- 1 (4- by 1-inch) strip fresh lemon zest, removed with a vegetable peeler
- 1 (2-inch) piece cinnamon stick
- ⅛ teaspoon cardamom seeds (from 4 pods)
- ¾ cup white basmati rice
Directions
1. Bring water, salt, zest, cinnamon stick, and cardamom to a boil in a 2-quart heavy saucepan. Stir in rice and return to a boil, then cover tightly and reduce heat to low. Cook until water is absorbed, about 15 minutes. |
2. Remove from heat and fluff rice with a fork, then cover pan and let stand 5 minutes. Discard zest and cinnamon stick. |