Ingredients
1 ½ cups basmati rice or long-grain rice
2 ¼ cups water
1 ½ teaspoons table salt
Ground black pepper
3 tablespoons unsalted butter
1 small onion , minced (about 1/2 cup)
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 medium cloves garlic , minced
¼ cup currants
¼ cup pine nuts , toasted in a small dry skillet over medium heat until golden and fragrant, about 5 minutes
Preparation
Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add turmeric, cinnamon, and garlic to sautéed onion; cook until fragrant, about 30 seconds longer. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, sprinkle currants over rice in pan (do not mix in), and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; toss in toasted pine nuts, fluff rice with fork, and serve.
