Ginger Basmati Pilaf with Cumin and Scallions

1. 1

   Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve.

2. 2

   Cook white and pale green scallions and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring, until scallions are softened, about 3 minutes.

3. 3

   Add rice and cumin seeds and cook, stirring, until fragrant, about 1 minute.

4. 4

   Stir in water and salt and bring to a boil.

5. 5

   Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes.

6. 6

   Remove from heat and add scallion greens (do not stir), then let stand, covered, 5 minutes.

7. 7

   Fluff rice with a fork, stirring in scallion greens.

* Per serving · 4 servings · Values may vary.

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