1 1/2 cups (300 g) basmati or Patna rice (see note)

1 onion, thinly sliced

2 tbsp (30 ml) olive oil

1/2 cinnamon stick

1/2 tsp cumin seeds

3 cardamom pods

3 cloves

2 bay leaves

1 clove garlic

3 cups (750 ml) water

Salt and pepper

In a bowl, place the rice and cover with cold water. Rinse the rice until the water runs clear. Drain well.

In a saucepan over medium-high heat, brown the onion in the oil. Add the spices, garlic and rice. Season with salt and pepper. Continue cooking over medium heat, stirring occasionally, until the rice just starts to stick to the bottom of the saucepan. Add the water. Stir and bring to a boil.

Cover and simmer over low heat for about 12 minutes, or until the rice is tender. Remove from the heat. With a fork, fluff the rice.

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