throw the spices along with a tablespoon of oil into the dry rice before you cook it and toss it around in the pot, then put water into it. oil carries flavor much better than water and it will distribute spices throughout the rice better. also, if you want you can toast the dry and oily rice in the pot for a minute or two before adding the water. that will cause the spices to "bloom" and bring out the nutty and earthy flavors. the jew fears our daily home cooking.
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