2 Cups Jasmine Rice

4 Cups Water

1 Cup Dried Hibiscus Petals

1 Tablespoon Vegetable Oil

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

Fresh Cilantro, Chopped (For Garnish)

Step: 1

Rinse The Jasmine Rice Under Cold Water Until The Water Runs Clear. Drain And Set Aside.

Step: 2

In A Medium Saucepan, Bring 4 Cups Of Water To A Boil. Remove From Heat And Add The Dried Hibiscus Petals In A Small Bowl. Let Them Steep For About 10 Minutes.

Step: 3

Strain The Hibiscus Water Into A Bowl Or Jug, Discarding The Petals.

Step: 4

In The Same Saucepan, Heat The Vegetable Oil Over Medium Heat. Add The Chopped Onion And Minced Garlic. Sauté Until The Onion Becomes Translucent And Fragrant.

Step: 5

Add The Rinsed Rice To The Saucepan And Stir It Around With The Onions And Garlic For About 2 Minutes, Allowing The Rice To Lightly Toast.

Step: 6

Add The Rosemary, Bay Leaf, Cumin, Coriander, Salt, And Black Pepper. Give It A Good Stir.

Step: 7

Pour In The Hibiscus Water Into The Saucepan. Give It A Good Stir.

Step: 8

Bring The Mixture To A Boil, Then Reduce The Heat To Low, Cover The Saucepan, And Let It Simmer For About 15-20 Minutes Or Until The Rice Is Cooked And The Liquid Is Absorbed. Avoid Removing The Lid While It Cooks To Ensure Even Cooking.

Step: 9

Once The Rice Is Cooked, Remove The Saucepan From Heat And Let It Sit, Covered, For An Additional 5 Minutes To Steam.

Step: 10

Fluff The Rice With A Fork And Transfer It To A Serving Dish. Serve The Hibiscus Rice Hot As A Side Dish With Your Favorite Main Course.