Rice

Plain white rice

2 cups (350 g) basmati o other good-quality long-grained white rice
3 ˝ cups (825 ml) water
2 tsp salt
1 or 2 tbs ghee or butter

Put the watter and salt to boil in a 3-quart (2 l) saucepan. Heat the ghee or butter in another saucepan over medium heat and fry the rice, stirring for a minute or so to saturate the grains evenly with the ghee. When the grains become translucent, pour the boiling water into the rice. Let the water come to a boil again. Boil rapidly for minute, and stir once to prevent the rice from forming clumps. Cover tightly. Turn the heat to the lowest setting and cook for about 15 to 20 minutes.

Spicy rice

2 cups (350 g) basmati or other good-quality long-grained white rice
3 ˝ cups (825 ml) water
1 tsp salt
2 tbs ghee or vegetable oil
1 tsp cumin seeds
2 fresh red or green chillies, seeded and sliced
1 tsp ground cinnamon
1 tsp grated fresh ginger
˝ tsp ground nutmeg
3 cardamom pods, bruised 2 tbs chopped fresh coriander or parsley leaves
2 tbs butter

Put the water and salt in a pot over high heat. Heat the ghee or vegetable oil in a medium-sized saucepan and fry the cumin seeds and chillies. After a few seconds, when the cumin seeds begin to darken, add the cinnamon, ginger, and cardamom, and nutmeng. Stir one, add the rice, and continue stirring. In a minute or two the rice should be lightly toasted. Pour the boiling water into the rice, cover, and turn the heat very low. Without lifting the cover or stirring, cook for 15 to 18 minutes or until the rice has absorbed all the water.

Lemon rice

2 cups (350 g) basmati or other good-quality long-grained rice
1 tbs ghee or vegetable oil
1/2 tsp cumin seeds
1 1/2 tsp black mustard seeds
5 curry leaves (if available)
1 cinnamon stick, 2 inches (5 cm) long
1 green chilli, chopped
3 1/2 cups (825 ml) water
2 tsp salt
1/2 tsp turmeric (optional)
1/2 cup (125 ml) lemon juice
2 tbs butter
1 lemon, cut into 8 wedges
5 or 6 sprigs of parsley

Heat the ghee or vegetable oil in a saucepan over medium heat and toss in the cumin seeds, black mustard seeds, curry leaves, and cinnamon. When the cumin seeds change colour, put in the chopped chilli) and then the rice.

Stir-fry the rice for 2 – 3 minutes. When the grains begin to turn translucent pour the salted water into the rice and bring it to a boil for a minute. (If you want yellow rice, add the turmeric powder with the water). Cover the pan, turn the heat down, and cook (without stirring) for about 18 minutes or until all the water is absorbed.

Lift the lid and remove the pieces of cinnamon stick. Sprinkle the lemon juice over the rice and dot with the butter.

Continue to cook, uncovered, for 2 or 3 minutes more . Finally, fluff the rice gently with a fork and garnish each serving with a lemon wedge and a sprig of parsley.

Coconut rice

2 cups (350 g) basmati or other good-quality medium or long-grained rice
2 1/4 cups (150 g) grated coconut, lightly toasted
3 1/2 cups (825 ml) water
1 cup (200 g) sugar
1/2 tsp finely ground cardamom seeds
1/2 cup (50 g) pistachio or cashew nuts, toasted
1/3 cup (50 g) raisins
1 tbs butter

In a medium-sized saucepan, bring the water, sugar, and cardamom powder to a boil. Now drop the rice in the boiling water and bring to a second boil. Simmer for 2 – 3 minutes, then turn the heat very low. Cover the pot tightly, cook for 10 minutes, then lift the cover and quickly put in the remaining ingredients. Replace the cover and cook 10 minutes longer or until done. Then remove the cover and allow the rice to cook on the same low heat for 2 – 3 more minutes to allow the steam to evaporate.

Mixed vegetable rice

2 cups (350 g) basmati rice
1/2 tsp turmeric
3/4 cup (100 g) fresh peas
4 cups (950 ml) water
1 cup (100 g) green beans
2 1/2 tsp salt
1 cup (100 g) cauliflower buds
3 firm ripe tomatoes, washed and chopped
1 cup (100 g) diced carrots
2 tbs ghee or butter
2 bay leaves
1 fresh chilli, seeded and minced
2 lemons or limes, cut into wedges
1/2 tsp grated fresh ginger

Begin by wrapping the following spices in a small piece of muslin like a tea-bag:

6 whole cloves
2 cinnamon sticks, crushed
1 tsp cumin seeds
1/2 tsp ground cardamom seeds
1/4 tsp asafoetida

Heat the ghee or butter in a medium-sized saucepan and fry the chilli, grated ginger, and turmeric.

Now add the vegetables (except the tomatoes) and fry for 4 or 5 minutes more. Add the rice and stir for a moment. Then add the salted water, tomatoes, and bay leaves. Stir again and bring to a boil. Suspend the little bag of spices in the rice, cover the pot, and cook over very low heat until the rice has absorbed all the water.

Remove the spice bag and squeeze it over the rice. Turn the rice onto a pre-heated serving dish and garnish with wedges of lemon or lime before serving, either as part of a meal or as a meal in itself.