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<span style="font-family:Arial;"><span style="font-size:large;"><b>Aromatic Rice</b></span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 tbsp. oil</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 stick cinnamon</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">4 cardamom seeds</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">8 clove spears</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">6 cups boiling water</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">4 cups brown rice (long grain or short grain)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 tsp. turmeric (or more to taste)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 tsp. coriander (or more to taste)</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Wash the rice and drain thoroughly. Heat the oil in a medium sized pot and fry the cinnamon, cardamom and cloves for about 5 minutes.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Add the rice and stir for 2 minutes over a high heat. Add the boiling water and bring the rice to a boil. Add the remaining spices. Cover and simmer over a low heat for 40 minutes.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Remove spices and fluff up with a spoon prior to serving.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;"><b>Food Memories:</b> This is my wife's recipe for rice. It's never failed us and is a staple in our house. The next few days we'll explore things to eat with this rice recipe. It's fast and simple and is almost fail-safe. It's basically the same type of rice you're served at Indian restaurants.</span></span>
 
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