by Kate Heyhoe
This rice makes a sublime partner to any dal or Indian meal, especially Cozy Toasted Yellow Dal. If you have a rice cooker, you can cook basmati rice as you normally would, adding the seasonings before cooking, or follow the instructions below.
If you don't have black cumin seeds (available in Indian markets), substitute regular cumin seeds.
2 cups basmati rice
3-3/4 cups water
2 tablespoons ghee or canola oil
1/2 tablespoon cumin seed
1/2 tablespoon black cumin seed
1 teaspoon salt
Rinse the rice in several changes of water, swirling with your fingers. Repeat until water runs fairly clear. Place the rice in a large heavy saucepan.
Heat the ghee or oil in a small skillet over medium-high heat. When hot, add the cumin and black cumin seeds. Stir quickly for 5 to 15 seconds and turn off the heat; the seeds should sizzle and release their fragrance, turning a shade darker, but will taste bitter if burned or overcooked.
Pour the seed mixture over the rice. Add the salt and water. Bring the rice to a boil. Partially cover the pot, reduce the heat to very low. When the water stops foaming (about 3 to 5 minutes), completely cover the pot and cook until the rice is tender and all water absorbed, about 15 minutes.
Turn off the heat. Stir with a chopstick or fork to fluff the grains, then cover again and let rest 10 minutes or until ready to serve. Rice will keep warm 30 minutes. (You can reheat or even freeze any leftovers for future use.)
Kate's Global Kitchen for March, 2000:
This page created March 2000
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