Rice is a staple in Indian Cooking, but you'll never find it plain. The combinations of spices that complement rice are huge. This pepper-rice recpie, adds a different taste to rice.
Ingredients:
1 cup basmati or extra long-grain rice
1 tablespoon canola oil
3 curry leaves (optional)
1 small dried red chillie
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 cup chopped onions
1 and 1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 cup sliced almonds
1) Cook rice according to package directions, but omit using salt or oil. Cool rice for about an hour. Stir so that grains do not stick together.
2) Heat oil in a wok or large skillet over medium-high heat. When the oil is hot, but not smoking, add curry leaves and red chillie. Add the mustard and cumin seeds. Cover and heat until the mustard seeds pop, about 30 seconds.
3) Add the onions and cook for one minute. Add the cooked rice and stir well. Add black pepper, ground cumin, and salt and mix well. Stir in the almonds and serve.
Makes 4 servings.