From the story: Thought for Food.
This rice has a unique blend of complex flavors, and it is simple to make with this recipe. There’s a little tang of sweet cinnamon and spice in each bite–resulting in a fragrant scent in the kitchen and a delightful taste in your mouth!
Fragrant Rice Bengali Style
Servings 4
Ingredients
- 1 cup regular brown or white basmati rice (not instant)
- 1 small onion
- 2 medium carrots
- 2 whole bay leaves
- 1 whole cinnamon stick, broken into small pieces
- 2 whole cloves
- ¼ teaspoon cumin optional
- 5 whole peppercorns
- 2 tablespoons ghee
- 1 tablespoon pink Himalayan sea salt larger grains vs. fine
- 2 cups filtered or bottled water
Instructions
- Rinse rice in cold water to clean. Drain. Put 2 cups of water in a bowl and add rice. Soak for 20 minutes, then strain water into a stainless steel pot and save for later. Let rice dry on paper towel or in strainer and set aside to save for later.
- Preheat oven to 350°F.
- While rice is drying, dice carrots and set aside. Chop onion into fine pieces and set aside.
- Measure all spices and put in a separate bowl or cup.
- Once rice is dry, take an oven-proof skillet or casserole dish and heat 1 tablespoon (of the two) of ghee on low on stove and let it heat. Add spices and cook until fragrant (around two minutes--stand over stove and keep checking).
- Add remaining 1 tablespoon ghee and onions. Cook onions until they are light golden brown and tender. Add carrots and cook for 5 to 7 minutes.
- Add set aside saved dried rice and cook for 5 to 6 minutes, stirring gently. Add saved rice-soaked water and salt. Bring to a boil, then turn down to a simmer. Keep uncovered until water over top of rice reduces down to top of rice.
- Cover pot tightly and bake at 350° F for 20 minutes.
- Be careful not to burn your hand on the pan. If the rice is still a little hard, leave it in slightly longer.
- When rice is removed from oven, let it stand for 5 to 10 minutes before serving.
