KCB 2.2: Sauteed Rice with Poppy Seeds
Sauteed Rice with Poppy Seeds
Sauteeing the rice in butter, ghee, or oil before adding the water allows all the rice grains to remain separate.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 25-35 minutes
• YIELD: Enough for 3 or 4 persons
• COOKING TIME: 25-35 minutes
• YIELD: Enough for 3 or 4 persons
• 1 cup (250 ml) basmati or other long-grain white rice
• 2 cups (500 ml) water
• 3/4 teaspoon (3 ml) salt
• 1 teaspoon (5 ml) fresh lemon juice
• 6 teaspoons (30 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) poppy seeds
• 2 cups (500 ml) water
• 3/4 teaspoon (3 ml) salt
• 1 teaspoon (5 ml) fresh lemon juice
• 6 teaspoons (30 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) poppy seeds
* * *
1. Wash, drain, and dry the rice.
2. Boil the water, salt, and lemon juice in a 2-litre/quart saucepan over moderate heat. Keep it covered to avoid evaporation.
3. Heat the ghee or oil over moderately low heat in a 2-litre/quart saucepan. Saute the poppy seeds in the hot ghee until they become aromatic.
4. Add the boiling lemon juice and salt water, increase the heat to high, and allow the water to fully boil for a few seconds; then reduce the heat and allow the rice to gently simmer. Place a tight-fitting lid on the pan and cook without stirring or removing the lid for about 15-20 minutes or until the rice is tender, dry, and fluffy. Turn off the heat, allow the rice to steam another 5 minutes, and serve.
|
Link to this page: https://prabhupadabooks.com/gvd/2/kcb-2-2
|