| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Spices, Carribbean, Ew |
1 |
/2 cup |
INGREDIENTS
| 2 |
tb |
White rice |
| 2 |
tb |
Cumin seeds |
| 2 |
tb |
Coriander seeds |
| 1 1/2 |
ts |
Mustard seeds, pref. black |
| 1 1/2 |
ts |
Black peppercorns |
| 1 1/2 |
ts |
Fenugreek seeds |
| 1/2 |
ts |
Whole cloves |
| 2 |
tb |
Turmeric |
INSTRUCTIONS
Roast rice in a small dry skillet over medium heat,
shaking the pan frequently, until the grains are a
light golden brown, about 5 minutes. Transfer to a
plate to cool. Add all spices to the skillet except
turmeric and roast over medium heat, shaking the pan,
until toasted and fragrant, about 3 minutes. Transfer
the spices to the plate. Grind the rice and roasted
spices in a spice mill or blender into a fine powder.
Work in turmeric. Store the powder in an airtight
container away from heat and light.
It will keep for several months.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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