Difference between revisions of "Indian Rice"
RealRecipes (talk | contribs) m (moved Cookbook:Indian Rice to Indian Rice: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Cuisine of India]] | [[Vegan cuisine|Vegan Cuisine]] |
==Ingredients== | ==Ingredients== | ||
| − | * 2 teaspoons [[ | + | * 2 teaspoons [[Olive oil|olive oil]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Cumin|cumin]] |
| − | * 1/2 cup [[ | + | * 1/2 cup [[Raisin|raisins]] |
| − | * 1/4 cup [[ | + | * 1/4 cup [[Cashew|cashews]] |
| − | * 2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian [[ | + | * 2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian [[Risotto|risotto]] rice, or any sticky rice. |
* 4 cups water | * 4 cups water | ||
Revision as of 17:59, 5 April 2012
| Cuisine of India | Vegan Cuisine
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1/2 cup raisins
- 1/4 cup cashews
- 2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian risotto rice, or any sticky rice.
- 4 cups water
Procedure
- Heat the olive oil.
- Add the cumin, then the raisins and cashews.
- Sauté for two minutes.
- Add the rice, and sauté for another minute.
- Add water.
- Briefly boil everything.
- Lower the heat, cover, and cook for 12 minutes.
This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce.
