Cracked Black Pepper Rice

This dish has been a staple rice dish in my kitchen as it is easy to prepare and appeals to a wide variety of tastes. It is best served chilled or at room temperature, so if you are making a more complex meal, you can make it up ahead of time. The process is rather unique, as you use a large quantity of water for a relatively small quantity of rice and cook the rice at a full boil instead of reducing the temperature to a simmer. The result is a nice sticky, zesty rice.

Cracked Black Pepper Basmati Rice

1 1/4 cups of basmati or other long-grain white rice
8 cups of water
1 - 2 tablespoons of fresh lemon or lime juice
3 tablespoons of butter
2 small bay leaves, or fresh curry leaves, crushed or finely chopped
1 teaspoon of sea salt
2 - 3 teaspoons of cracked black pepper

1. Rinse and soak basmati rice in a cup of the water for about 20 minutes. Drain into a strainer, and let dry for 15 minutes, reserving the soaking water.

2. Bring the water, including the water used for soaking the rice, lemon or lime juice, a dab of the butter and bay leaf to a full boil in a large pot over high heat. Stirring constantly, pour in the rice in a slow steady stream. Cook uncovered in briskly boiling water for 12 - 15 minutes or until rice is just tender and fluffy.

3. Pour the rice into a strainer, and drain. Let cool for about 2 minutes, pick out the bay leaves and spoon the rice into a large bowl. Stir in the remaining butter, salt and black pepper. Toss gently to mix.

4. Chill or let cool to room temperature.

Serves 5 - 6 people

Adapted from "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi.