Bas­mati Rice Recipe

2 cups white bas­mati rice
1½ tbsp veg­etable oil or but­ter or a combo
½ tsp ground turmeric or saf­fron
1 rounded tsp kosher salt
3 cups water
½ to ¾ cup raisins
½ to ¾ cup toasted sliced almonds *
Chopped fresh coriander

Place rice in large bowl; add water to cover by a cou­ple of inches. Swish gen­tly with hands; drain off water. Repeat 3 or 4 times until water is clear. Cover rice with water again; let soak 30 minutes.

In large skil­let or saucepan, heat oil over medium heat. Add rice, turmeric and salt; cook, stir­ring, about 1 minute. Add water and raisins. Increase heat to high; bring to boil. Reduce heat to low­est sim­mer pos­si­ble. Cover with tight-fitting lid; cook 20 to 25 min­utes or until water is absorbed and rice cooked. Let sit, cov­ered, about 5 min­utes. Fluff with fork. Trans­fer to serv­ing plat­ter. Gar­nish with toasted almonds and coriander.

Makes about 6 servings.

* To toast almonds, cook over medium-low heat in dry skil­let until golden brown, about 3 minutes.

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