Adapted from Madhur Jaffrey’s Indian Cooking.
Makes about 6 cups cooked rice
- 2 cups jasmine rice
- 2 cups water
- 1 bay leaf
- 2-inch piece of cinnamon stick
- 3 whole cloves
- 3/4 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons butter or olive oil
Rinse the rice 2 or 3 times and drain. Add the rice, water, bay leaf, cinnamon, cloves, turmeric and salt to a medium size pot and bring to a boil over medium-high heat. Cover, turn the heat to low and cook for 10 minutes. Remove pot from heat and let sit, still covered, for 10 minutes. Uncover and remove the bay leaf, cinnamon stick and cloves. Add butter or oil and stir.
- If you want to substitute another type of rice (basmati, brown, etc.), increase the amount of water and cooking time according to the package directions.
- To freeze, let finished stew cool, then pack into freezer bags or freezer-safe containers and store in the freezer for up to 3 months. Rice can also be frozen in a separate container. To reheat the beans, thaw in the refrigerator overnight or in the microwave, and warm in a pot on the stove until bubbling. The rice reheats best covered in the microwave.