Spiced Basmati Rice

Ingredients

• Bay leaf

  Spices

  7g or 7g

• Chicken broth

  Soup, canned, ready-to-serve

  3 ½ cup or 840g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Butter

  Unsalted

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

Directions

1. Rinse the rice in several changes of cold water until the water runs mostly clear; drain well in a fine-mesh sieve.
2. In a 4‑quart heavy pot, combine the drained rice, chicken broth, ground cinnamon, and bay leaves. Bring to a boil over high heat.
3. Reduce heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. Discard bay leaves, add the butter, and gently fluff with a fork until the butter melts and the grains separate.