2 cups Jasmine rice

~3 cups water

Salt

Black pepper

2-3 star anise

3-4 white cardamom pods, removed from their shells

Very thoroughly rinse the rice with a strainer and/or bowl.

Add the rice to a stockpot along with slightly less than 1.5x water by volume (some water was already absorbed during rinsing).

Season to taste with salt, pepper, star anise, and cardamom.

Cover the pot with a lid and bring to a boil over high heat. Do not remove the lid; listening for the boil may be required.

Immediately reduce to medium-low heat and simmer for 10 minutes, keeping the lid on.

Remove from the heat and allow the rice to steam with the lid on for 5 minutes.

Remove the lid. There should be ~1/4 inch steam holes throughout the rice. Fluff the rice with a fork.