Ingredients

• 1 cup basmati rice, uncooked
• 2 tablespoons dried, sweetened cranberries
• 1 bay leaf
• 1 cinnamon stick
• 1/2 teaspoon black cumin
• 2 tablespoons butter
• 2 cups water

Preparation

1. Soak rice and all ingredients for 40-45 minutes at room temperature.
2. Place all ingredients in a rice cooker.
3. If using a microwave rice cooker, microwave for 12 minutes at full power. If cooking stove top, bring to a boil, then reduce heat to a simmer. Cook covered for 20 minutes.
4. Let stand for 5 minutes before serving.

Helpful hints

• Black cumin is a spice used in Indian and Pakistani cuisine. Look for Kala Jeera or black cumin in any Indian spice store or Asian market. It is also available online.
• Select a cinnamon stick approximately 1” in length.