Cook The Book: Sri Lankan Rice With Cilantro And Lemon Grass

• 2 cups basmati rice
• 3 tablespoons olive or canola oil
• 3 cardamom pods
• 3 whole cloves
• One 2-inch cinnamon stick
• 10 fresh curry leaves or 5 fresh basil leaves, torn up
• 2 cloves garlic, crushed to a pulp
• 2 teaspoons finely grated peeled fresh ginger
• The bottom 6 inches of a lemon grass stalk, cut into 2 pieces
• 1 packed cup finely chopped cilantro (use tender stems and leaves)
• 2 2/3 cups chicken stock
• 1 teaspoon salt (1 1/2 teaspoons if the stock is unsalted)

1. Wash the rice in several changes of water. Drain. Soak in water to cover generously for 30 minutes. Drain.
2. Pour the oil into a medium-sized, heavy pan and set on medium-high heat. When hot, put in the cardamom, cloves, and cinnamon. Let them sizzle for 5 seconds. Put in the curry leaves, garlic, ginger, and lemon grass. Stir around for a minute. Add the drained rice and the cilantro. Turn heat to medium and stir for a minute. Add the stock and salt and bring to a boil. Cover tightly, turn heat to very, very low, and cook gently for 25 minutes.

basmati rice, olive, pods, cloves, cinnamon stick, curry, garlic, fresh ginger, lemon grass stalk, cilantro, chicken stock, salt

Taken from www.seriouseats.com/recipes/2011/03/sri-lankan-rice-with-cilantro-and-lemon-grass-recipe.html (may not work)