Basmati is a long-grain, aged, slender and aromatic rice from the northern foothills of India. Turmeric adds a golden color and earthy taste. Pop the mustard seeds in ghee for maximum flavor.
Makes 1 quart
ingredients
1 1/2 cups (250g) basmati rice
3 tablespoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 teaspoon sea salt
Optional toppings_ nuts, dry fruit, seeds, herbs
instructions
Rinse the basmati rice in water twice. Soak for 30 minutes to 1 hr in 3 cups of water. Drain by pouring out most of the water. A little remaining water is okay.
In a stockpot, heat the ghee until shimmering but not smoking. Pop the mustard seeds. Almost immediately, add the drained rice, 2 1/2 cups of water, turmeric, and salt. Bring the mixture to a boil then cover and adjust heat to low. Cook for another 5 to 7 minutes or until almost all of the water has been absorbed, then turn the heat off. Let the rice rest for 10 to 15 minutes and enjoy!
notes & variations
Add one cup of frozen or fresh peas to the rice 2 to 3 minutes before it is done.
Add orange zest from 2 oranges when adding rice and water to the stockpot.
Substitute cumin for mustard seeds.
Add a whole cinnamon stick for added fragrance.
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