- 1 Tbsp vegetable or rice bran oil
- Seasoning: Any one or combination of whole peppercorns, cinnamon stick, allspice pods
- Liquid Options: chicken stock or coconut water (canned young coconut water not milk or cream
- Basmati Rice: best, minimal iodine content in small quantities. Rinse rice until water is clear.
Note: Do not select any product with stabilizers, should have single ingredient.
Sauté 1 small finely chopped onion in 1 tablespoon of oil until transparent. Add any or all of these seasonings, 5-10 whole peppercorns, 1 small short stick of cinnamon, 5 whole allspice and remove before adding rice. Stir and cook until fragrant.
Add washed and drained rice to pot. Add liquid and boil over medium heat.
Rice to liquid ratio: 1 cup of rice to 2 cups of liquid.
Can substitute for all or part of water, no-salt chicken stock or coconut water.
At first boil, stir well, reduce heat to low and cover. Check pot occasionally, stir and add water/coconut water as needed. Taste rice for doneness, do not overcook. When rice just becomes tender, cut heat off, cover tightly and let rest for 15 minutes before serving.
Add ½ cup of chopped cilantro and/or parsley before fluffing rice to serve.