Add the rice to a bowl and cover it with water to soak for at least 30 minutes.
Drain the soaking water and add the rice to a medium sauce pan with one cup of water. Season with salt and add bay leaves and green cardamom pods. Bring the pan to a boil over medium heat.
Reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for about 10-15 minutes.
Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 10 minutes before serving.
Serve the rice as is or top it with butter, and enjoy!
Notes
Expert Tips:
Rinse the rice under cold water until the water runs clear; this helps to remove excess starch and prevent the rice from sticking.
Soak the rice in cold water for at least 30 minutes to an hour to soften the rice and reduce the cooking time.
While the rice is cooking, I like to wrap the lid with a towel to create even more of a seal.
Once the rice cooks, remove the pan from heat and let it rest for 10 minutes; this allows the rice to absorb any remaining liquid and become fluffy.
Increase the water ratio by two tablespoons if you're making rice at a high elevation.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.