Corn Pilaf

1. 1

   Heat the olive oil in a medium saucepan.

2. 2

   Add the cumin seeds, cinnamon stick, and cardamom pods and cook over moderate heat, stirring often, until the cumin is browned, about 1 minute.

3. 3

   Add the rice and vegetable stock, cover and bring to a boil.

4. 4

   Reduce the heat to low and simmer, covered, until all the liquid is absorbed and the rice is tender, about 15 minutes.

5. 5

   Add the corn, cover and cook until heated through, about 2 more minutes.

6. 6

   Season with salt, fluff with a fork and serve.

No additional tips available.