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. It's such a treasured rice dish, so I am sharing this again, with updated photos.
|Cracked Black Pepper Rice|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Originally published on April 5, 2007
Buttery basmati rice seasoned with fresh cracked black pepper