Tuesday, September 28, 2010

Indian Brown Rice

  • 1 1/2 cups brown rice
  • 2 tablespoons vegetable oil
  • 1 (2 inch) piece cinnamon stick
  • 2 whole cloves
  • 1 tablespoon cumin seed
  • 1/2 tsp cardamom
  • 1 teaspoon salt, or to taste
  • 3 cups water
  • 1 small onion, thinly sliced

Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Stir rice in and cardamom in. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 45 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

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