I easily choose rice over any other side dish. When it comes to Indian Basmati rice, I jump for joy. My Mom was a great cook and could easily make things without a formal recipe. Her rice was perfection and Bob wanted to know what made it so good. He watched while she cooked and took notes of some of her recipes especially the rice. Our family are the lucky ones because we have the memories and flavours of her cooking every time my husband makes one of her specialties.
What helps makes this rice unique is that you heat up the dry rice with oils and spices before you add the water that sizzles and quickly brings the rice to a boil, locking in all of the great flavours.
Here is Bob’s version of my Mom’s Indian rice.
1 cup Basmati rice
1 stick of cinnamon (4 inch)
5-6 caradamon seeds
5-6 whole cloves
1/2 tsp salt
2 Tbsp coconut oil or buttet
Add all ingredients into a small saucepan, stir over high heat for a few minutes. If you use butter make sure its fully melted into the rice mixture. Add 2 cups of cold water (which should sizzle when added) stirring to blend together, continue cooking on high heat until mixture just comes to a boil.
Cover with lid and turn down the heat to a simmer (or your lowest heat setting). Set the timer for 15 minutes.
When the time is up remove from heat and let sit for 5 minutes with the lid on. The remove the lid, take out all spices. Add a light sprinkling of turmeric and stir with a spatula.
Tips:
Recipe can be easily doubled or tripled using the same amount of spices.
Frozen peas or shredded carrots can be added after the turmeric.
Crispy caramelized onions are a great topping.
