1 garlic clove, finely chopped
¼ medium onion finely chopped
1 tbl olive oil
1 tsp Cool Curry Spice Blend
1/2 cup long-grain white rice such as basmati
7 oz water
1 tsp salt
Wash rice several times in cold water and drain.
Cook onion and garlic in oil in a heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until the surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.