Spiced Basmati Rice and Sweet Corn Pilaf

Ever wish to go on an exotic vacation? Just visit the spice aisle at your local market, and this dish will transport you to India! Hint: Co-ops often sell loose spices in their bulk section, so you can buy small quantities without a lot of leftovers. Serves 6.

2 cups basmati rice
4 tbsp unsalted butter
2 tsp garlic, minced
1 tbsp ginger, grated
1/2 tsp turmeric
Pinch saffron
1/2 tsp coriander seeds
1/2 tsp cumin seeds
8 whole cloves
1/2 tsp black peppercorns
2 cardamom pods
1 large onion, diced (~2 cups)
3 cups Iowa Choice Harvest Golden Sweet Corn
1 cup golden raisins
2 cups chicken broth or water
2 tbsp cilantro, chopped
2 tbsp scallions, chopped
1/4 cup roasted cashews

1. Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2-3 times, until water runs clear. Cover again with cold water, soak 20 minutes, then drain.

2. Melt 2 tbsp butter in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns, and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tbsp butter, rice, corn, and 1/2 tsp salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.

3. Cover with tight-fitting lid, turn heat to low, and let cook for 15 minutes. Let rest 10-15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions, and cashews.

Adapted from New York Times Cooking.

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