Rice with ginger and cinnamon

1 glass rice

1 the cardamom pod

1 cinnamon stick

1 a small ginger root

3 tbsp. vegetable oil

salt

Ginger root should be taken not larger than the matchbox, clean it, chop or grate.

Cardamom and cinnamon grind in a mortar, if they are not ground.

Pour in a pot of water (1.75 cups per Cup of rice), bring to a boil.

Wash rice under running water, let dry.

Heat the oil in a pan, add cinnamon, cardamom, ginger, stir fry for 20 seconds, put the rice, stir fry 3-4 minutes.

To shift everything from the pan in boiling salted water, cover, boil for 3 minutes over high heat, reduce heat to minimum, leave it on the stove until tender - 25-30 minutes

Served rice with ginger and cinnamon as a garnish for meat or fish, or as a separate dish.