
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 Rice |
Recipe by Lisa Turner
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on April 5, 2007
Buttery basmati rice seasoned with fresh cracked black pepper
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Ingredients:
- 1 1/4 cups white basmati rice
- 8 cups water
- juice from 1 lemon
- 3 tablespoons butter
- 2 bay leaves or dried curry leaves
- 1 teaspoon sea salt
- 3 teaspoons fresh cracked black pepper
Instructions:
Thoroughly rinse the rice under cold running water and soak in 8 cups of water for 20 to 30 minutes. Drain, reserving the soaking water, and let the rice sit in the strainer for 20 to 30 minutes to dry.
Pour the reserved water in a large saucepan and add the lemon juice, a dab of the butter, and the bay leaves or curry leaves. Bring to a boil over high heat. Stirring constantly, pour in the rice in a slow steady stream. Cook uncovered in briskly boiling water for 12 to 15 minutes or until rice is just tender and fluffy.
Drain the rice and let cool in the strainer for about 2 minutes. Discard the bay leaves or curry leaves and spoon the rice into a large serving bowl. Stir in the remaining butter, salt and pepper. Toss gently to mix.
Chill or let cool to room temperature before serving.
Makes 5 to 6 servings |
2 comments:
Rice and pepper. You call that a reciepe? Pshaw!
I'm just stopping by to tell you that I went grocery shopping today and am off work till Monday. I'm sure you know what this means.
Happy Easter.
PS - Your friends at the Broom have amused me to no end today. They gotta start laying off the beer, its starting to take a toll.
The rice and pepper dish is very good actually. I suggest you give it a try. It's quite simple, but full of flavor and zip.
I'm looking forward to seeing what you whip up over the weekend. Tomorrow, I'm making a batch of spicy chickpea koftas, with yellow rice and a homemade Indian tomato chutney.
Let the food fight begin all over again!
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