|Published||Oct 11, 2007||Cooking Time||1 hour|
|Recipe Type||Veg-Main||Preparation Time||30 min|
|Ingredient||Rice||Standing Time||1 hour|
Recipe of Brown Rice
|Hot Water||4 1/2||Cup|
|Vegetable/sunflower/ Canola Cooking Oil||2||Tablespoons|
Wash and completely drain the rice in a seive. Heat the oil in a deep, heavy-bottomed pan on a medium flame. Add the sugar and allow to caramalise (turn dark brown). Add the whole spices and fry till they release their aroma (or turn slightly darker). Add the rice to this and mix well. Fry for 2 minutes, stirring often to prevent sticking. Add the hot water and mix again. Bring to a boil and then reduce flame to a simmer. Cook this way till the water almost dries up. Now sprinkle about 3-4 tablespoons of water all over the rice, cover and cook till done. To check if rice is cooked, pick up a few grains and squeeze between thumb and index finger. The grains should feel firm but mash fully. Turn off fire, cover and allow to rest for 5 minutes. Serve hot with Dhansak and Kachumbar salad.
Posted Oct 11, 2007