Sweet Basmati Rice with Asian Spices
1 1/2 cups basmati rice
1 1/2 tbsp tomato paste
2 1/2 cups vegetable stock or bouillon
3 tbsp canola or peanut oil
2 bay leaves
1 cinnamon stick (3-inch piece)
1 star anise
4 cardamon pods (crushed; coffee grinders work great)
4 whole cloves
3 tbsp evaporated milk

Rinse rice in lukewarm water. Dilute tomato paste in vegetable stock, then add all your spices. Bring stock to a rapid boil and pour rice in a steady stream. Return stock to a boil, cover pot and reduce heat to a simmer. Cook until almost all the water is evaporated, then stir in the evaporated milk and continue to cook at a very low temperature, covered, until the rice is tender. Let stand for 15 minutes before serving. Serves 6.