Yield: 8 servings.
- 2 tsp. vegetable oil or butter
- 2 cups basmati rice, rinsed
- 3 3/4 cups chicken stock
- Sea salt and freshly ground pepper, to taste
- Rinse rice in pot. Drain in fine-meshed colander.
- In a medium pot, combine vegetable oil, rice, stock and bring to a boil over high heat. Season with salt and pepper. Stir, reduce to low, and cover. Simmer for about 12 minutes.
- Remove from heat. Keep covered. Let stand 5 minutes before serving.