Ingredients:
1 tablespoon olive oil
1/2 teaspoon cumin seeds
2 inches cinnamon sticks
4 -5 whole cardamom pods
1 cup basmati rice, rinsed and drained
2 1/4 cups vegetable stock
3/4 cup thawed corn kernels
Directions:
Heat olive oil in a medium saucepan.
Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.
Add rice and vegetable stock, cover and bring to a boil.
Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.
Add corn, cover and heat through, about 2 minutes more.
Season with salt and fluff.
Servings: 4
Time preparation: 5 min.
Time total: 27 min.