|Yellow onion||1 Small, chopped|
|Chicken broth||3 Cup (48 tbs)|
|Cardamom||1⁄4 Teaspoon, ground|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Orange rind||1 Tablespoon, grated|
|Black pepper||1⁄8 Teaspoon|
|Rice||1 1⁄2 Cup (24 tbs), uncooked|
1. Melt the butter in a heavy 2-quart saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft.
2. Add the chicken broth, cardamom, nutmeg, ginger, cinnamon, orange rind, salt, and pepper, and bring to a boil. Add the rice, stir once, cover, and return to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.