Rice From Afghanistan

Name: Rice From Afghanistan
Ingredients: 1 cup long grain basmati rice; 2 tablespoons oil (I used olive oil); 1 medium yellow onion, thinly sliced; 1/2 inch cinnamon stick (1 cm); 1 bay leaf, rubbed (I use fresh bay leaves that I keep on hand in the freezer); 3 whole cloves; 1 pinch mace (small pinch); 1/2 teaspoon salt, to taste; 1 tablespoon sugar

9 ingredients

7 steps

Ingredients

1 cup long grain basmati rice
2 tablespoons oil (I used olive oil)
1 medium yellow onion, thinly sliced
1/2 inch cinnamon stick (1 cm)
1 bay leaf, rubbed (I use fresh bay leaves that I keep on hand in the freezer)
3 whole cloves
1 pinch mace (small pinch)
1/2 teaspoon salt, to taste
1 tablespoon sugar

Directions

1

Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
2

Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
3

Add the cinnamon, bay leaf, cloves and mace, and saute a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
4

Add the rice and saute for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
5

Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
6

Transfer rice to a serving platter.
7

Remove the whole cloves before serving or at least warn the diners.