stirring occasionally, about 2 minutes.
- Add the rice and salt. Sauté for about
1 minute, stirring gently to ensure the
rice does not stick. - Add the water and bring to a boil.
Reduce the heat to low, partially cover
the pan, and simmer until the moisture
evaporates (about 8 minutes). - Turn off the heat and let the rice sit,
completely covered, for 15 minutes. (I
find that this step really helps evaporate
any remaining moisture and produces
tastier rice.) Remove and discard the
whole spices. Fluff with a fork before
serving.