Ingredients
2 cups basmati rice
Zest of 1 lemon
4 whole cardamom pods, lightly cracked (preferably green pods)
1 teaspoon coarse salt
1 cinnamon stick (3 inches long), halved crosswise
Preparation
Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 cups water. Add zest of 1/2 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce heat to low. Cook, covered, until water evaporates, 10 to 15 minutes.
Remove from heat, and let stand, covered 10 minutes. Use a fork to fluff rice; transfer to a serving platter. Remove cardamom pods and cinnamon sticks, if desired. Sprinkle with remaining lemon zest and serve immediately.
