Exotic Rice

I am sure some culture somewhere is doing something very similar, but I must plead ignorance as to which one it might be. I bought fragrant jasmine rice recently to vary up my consumption (which is typically brown) and have been experimenting. Most recently I took my french press, removed the filter and filled it with cold water and added one stick of cinnamon bark, two...um...pieces, slices ..errr, things of star anise and some cloves to it. I let that sit for two days in the fridge and cooked my rice in it. It doesn't overpower the rice but adds a very subtle flavour and aroma to it. It is also good drinking.

- Magnus