| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Grains, Indian |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Long-grain rice; (or basmati) |
| 2 2/3 |
c |
Water |
| 1 1/4 |
ts |
Salt |
| 3/4 |
ts |
Turmeric |
| 4 |
|
Whole cloves |
| 1 |
|
1-inch cinnamon stick |
| 3 |
|
Bay leaves |
INSTRUCTIONS
Put the rice in a bowl and wash in several changes of water, until the
water is no longer cloudy. Drain. Pour 5 cups fresh water over the rice
and let it soak for half an hour. Drain the rice in a sieve.
Combine the drained rice, 2-2/3 cups water, salt, and spices in a heavy pot
and bring to a boil. Cover with a tight-fitting lid, turn heat to very
low, and let simmer for 25 minutes. Remove from heat and let the pot rest,
covered, for 10 minutes.
Remove the whole spices and fluff the rice with a fork before serving.
Per serving: 187.7 calories, 1.1 g. fat, CFF 5.1% Recipe By
: Madhur Jaffrey's Indian Cooking (adapted)
Posted to Digest eat-lf.v096.n162
Date: Sun, 22 Sep 1996 03:56:54 GMT
From: harper@tribeca.ios.com (Robin Carroll-Mann)
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”