“PLAIN” INDIAN RICE
Cook Time: 20 minutes with Basmati Rice
45 minutes with Brown rice (I prefer the Basmati)
1 cup Basmati or Brown Rice
1 tsp. Sunflower oil (I sometimes use olive oil, but it is heavier), (I am personally allergic to sunflower)
1/2 tsp. Mustard seeds (easily found in health food stores)
1/2 tsp. Cumin seeds (easily found in health food stores)
3&1/2 cups water
1 tsp. sea salt (okay, so I use the iodized)
1/4 tsp. fresh ground black pepper
-In medium saucepan (I use a skillet with a lid), heat oil, Mustard seeds and Cumin seeds on Med-hi heat.
-Watch carefully so as not to burn, and to notice when the mustard seeds “pop”.
-When mustard seeds “pop” add water, rice and salt.
-Bring to boil.
-Cover and reduce heat to low.
-Simmer 15 minutes for the Basmati, 35-40 minutes for the Brown rice.
From Regina Greer