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* For the best results wash the
rice in a bowl of water, mixing it around, pouring the water out,
and repeating again about 3 times. Along with the oil, this will
prevent the rice from clumping. We're not making sticky rice here!
In a medium-sized pot, sauté
the onions in oil on medium heat
until they become transluscent, about 5 minutes. Next add the
uncooked rice and several teaspoons of cinnamon, and stir quickly
for 30 seconds, coating it with the oil and onions. Now add the
water and 4-5 opened cardamom pods (or a teaspoon of ground cardamom)
and increase the flame to high.
At this point you'll want to add
the salt, and pepper to taste, but you'll want at least 1/2
teaspoon of pepper and a teaspoon or so of salt.
When the mixture comes to a boil,
cover the pot with a tight-fitting lid, and immediately reduce
the heat to a simmer. Allow it to cook 20 minutes, then turn off
the heat, and allow it to sit an additional 2 minutes, still covered.
Now open the pot and mix it up. It's "sooo
good"!
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Tip
For meat lovers, this dish can be made
with broth to add even more flavor.
Cooking Rice
Because the rice is steam-cooked, it is important not to
open the lid while cooking, and to add the correct proportion
of water:
1
cup rice: 1.5 cups water
Don't make this dish in a rice cooker. This
isn't Chinese food!
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