Using the flat side of a knife, crack cardamom pods just enough that the edge opens a little.
In a medium pot, rinse rice under cool water until water runs clear. Add cooking water and remaining ingredients and place pot over medium-high heat.
Bring to a boil, lower heat and cook until all the water is absorbed, about 15-20 minutes.
Fluff with a fork (you can remove the cardamom pods and peppercorns, if desired - or just warn your guests to look out for them!). Serve, garnished with chopped fresh parsley or cilantro. This pairs well with curried lentils or veggies.