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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a plain and simple Indian Rice that I got from the Ayurvedic Cookbook. It makes a great standard dish that can be served with just about anything. The most important thing I've found in making rice is to not touch it once it's covered and simmering. Ingredients:
1 cup brown basmati rice |
2 teaspoons ghee |
1/2 teaspoon black mustard seeds |
1/2 teaspoon cumin seed |
2 1/2 cups filtered water |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Wash rice under cold tap water and set aside to drain.
2. In a 2 quart saucepan, heat ghee over medium heat.
3. Add mustard and cumin seeds.
4. When the mustard seeds sputter and pop, add water, rice, and salt.
5. Bring to a boil. Cover and reduce heat to low.
6. Simmer untouched for 45-50 minutes.
7. Take off the heat and allow the rice to set for 5 minutes.
8. Just before serving, add black pepper and fluff the grains with a fork. Serve hot.
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