Tested and Perfected by Food and Wine  Corn Pilaf    • FAST
Before serving, remove the cinnamon stick and cardamom pods—or
leave them in as a garnish, but warn your guests not to eat
them.  Plus: More Vegetable Recipes and Tips    1. 2 teaspoons
olive oil   2. 1/2 teaspoon cumin seeds   3. 2-inch cinnamon
stick   4. 4 to 5 whole cardamom pods (optional)   5. 1 cup
basmati or long-grain white rice, rinsed and drained   6. 2 1/4
cups vegetable stock or canned broth or chicken stock, skimmed
of fat   7. 3/4 cup thawed frozen corn kernels   8. Salt   1.
Heat the olive oil in a medium saucepan. Add the cumin seeds,
cinnamon stick, and cardamom pods and cook over moderate heat,
stirring often, until the cumin is browned, about 1 minute. Add
the rice and vegetable stock, cover and bring to a boil. Reduce
the heat to low and simmer, covered, until all the liquid is
absorbed and the rice is tender, about 15 minutes. Add the corn,
cover and cook until heated through, about 2 more minutes.
Season with salt, fluff with