This recipe is an accompaniment for Scallops, Okra, and Tomatoes in Coconut Curry Sauce .
Ingredients
1 1/3 cups water
1/2 teaspoon salt
1 (4- by 1-inch) strip fresh lemon zest, removed with a vegetable peeler
1 (2-inch) piece cinnamon stick
1/8 teaspoon cardamom seeds (from 4 pods)
3/4 cup white basmati rice
Directions
Bring water, salt, zest, cinnamon stick, and cardamom to a boil in a 2-quart heavy saucepan. Stir in rice and return to a boil, then cover tightly and reduce heat to low. Cook until water is absorbed, about 15 minutes.
Remove from heat and fluff rice with a fork, then cover pan and let stand 5 minutes. Discard zest and cinnamon stick.
