cups of hot water
2 Teaspoons of allspice
teaspoons cinnamon
teaspoons of salt
2 Cups Long Grain (or Fancy) Jasmin Rice (Sam prefers the rooster brand Thai Jasmine Rice)
1 teaspoon vegetable oil
Optional: Slivered Almonds, Cashews, Pine Nuts
Rinse the rice in hot water several times until the water becomes clear-ish.
Drain thoroughly.
Bring 2.75 to boiling in a seperate pot or tea kettle
In a pot heat up vegetable oil on medium high heat and add drained rice, add Allspice, cinnamon, salt stir quickly for 2 minutes.
Add 2.75 cups of boiling water to rice and bring to a rolling boil, stir once.
Cover pot and lower heat to minimum (DO NOT UNCOVER UNTIL RECIPE IS DONE)
After 10 minutes turn off heat
After another 10 minutes rice should be ready to be served.
Fluff with fork, let stand for 2 minutes and serve.
Optional: Gently toast Slivered Almonds, Cashews, Pine Nuts in a frying pan and put on top of rice when serving
Works great with tzatzki on the side