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Cumin Rice

This is from the newspaper, probably the Journal Inquirer.  I must admit I messed up and did not presoak or fry the rice – it worked fine, but I needed to add more water as it cooked.  Serves 6.

Soak 15 min:

  • 1-1/2 c brown basmati rice or plain brown rice

Melt in a medium saucepan over medium heat:

Saute 15-20 seconds:

  • 1 t cumin seeds
  • 2 bay leaves (directions said to crumble them – I chickened out and put them in whole, fishing them out before serving – they come to the top so that was easy)

Drain the rice, add it to the pan and fry 3-4 min.  Add:

  • 1 t salt
  • 2 c hot water

Bring to a boil and cook.  Presoaked rice might take less time to cook – check after 20 min, and should certainly be done at 40 min.  They say to let it sit covered 6-7 min before serving – good grief, I didn’t do that either.

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