This is a mildly tempered rice which goes well with many spicy Indian curries and plain raita as well. This rice is a twist to plain rice. Gives a little more flavour with the sides. Very easy to make and will certainly please the people who eat it.
Perp time: 5 mins
Cook Time: 15 to 20 minutes
Servings: 2
Ingredients:
1. Raw White rice [preferably basmati. If not on hand use any very low starch rice like sona masoori] - 1 cup
2. Oil or clarified butter - 2 tsp
3. Clove and cardamom - 1 each
4. Cinnamon - a small piece or a pinch of powder.
5. Cumin Seeds - 1 flat tsp
6. Salt - to taste
7. Water - 2 + 1/2 cups [1/2 cup for evaporation] or the amount required to cook rice completely as given on the bag or box.
8 Bay leaf - 1 small
Method:
1. Wash rice and keep aside.
2. Heat oil in a vessel which can hold the cooked rice. Add bay leaf, cardamom, cinnamon and clove and let them saute for a few seconds.
3. Add cumin and let it splutter.
4. Add rice and saute coating all the grains thoroughly with oil.
5. Add water and salt stir well. Simmer the stove and close the lid on the vessel half way through to let the steam pass. Check after 15 minutes. Rice should be done, if not, cover the lid and cook for a couple of minutes more. Turn the stove off and let it rest for 5 more minutes before you enjoy the rice. Pull out bay leaf, cardamom, cinnamon and clove from the rice before you serve.
Serving Suggestion:
Goes well with almost any kind of Indian Curry.
Tips:
The above method is too cook rice in any pot on the stove top. If you cook in a rice cooker or a pressure cooker, please eliminate the extra half cup of water.
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