We wash the rice in a colander to remove its starch. Peel the onion and garlic and chop them well. In a large skillet with two tablespoons of extra virgin olive oil, Brown the onion and when it is poached, add the garlic, ginger and spices.
Meanwhile, we will have put the vegetable broth to heat in a saucepan, reserving it hot. We add the rice to the pan, and Sauté it with the seasoning that we have prepared for a couple of minutes, until it takes a pearly color. This way we will be very loose.
Then add the broth to the pan, stirring slightly and cook for about 10 minutes or until the broth has been consumed. Optionally, you can add additional aromas by cooking some cardamom berries with their husk with the rice (which we will remove later) or sprinkling the rice at the end with other spices of your choice.
If you want to complete the recipe, to serve it as a starter or for dinner as well you can add chopped vegetables as we did in the recipe for garnish of red rice with vegetables that we told you a long time ago.