Rice With Pine Nuts Recipe
Ingredients
| Basmati rice | 2 Cup (16 tbs) | |
| Corn oil | 1 Tablespoon | |
| Mustard seeds | 1/4 Teaspoon | |
| Curry leaves | 4 | |
| 1/2 teaspoon ginger pulp | ||
| 1/2 teaspoon garlic pulp | ||
| Salt | 1/2 Teaspoon | |
| 30 g / 1 oz pine nuts | ||
Directions
1. Rinse the rice thoroughly until the water runs clear. Leave to soak in fresh water.
2. Heat the oil in a large heavy-based saucepan. Add the mustard seeds and the curry leaves and fry for about 40 seconds. Lower the heat and add the ginger, garlic, salt and pine nuts. Stir-fry for a further 30 seconds.
3. Drain the water from the rice and pour the rice into the pan. Continue to stir-fry for another 30 seconds, then pour in 3 cups of fresh water. Bring to the boil, then reduce the heat to moderate. Cover the pan and cook for 10-15 minutes.
4. Leave to stand off the heat, covered, for 5-7 minutes before serving.
2. Heat the oil in a large heavy-based saucepan. Add the mustard seeds and the curry leaves and fry for about 40 seconds. Lower the heat and add the ginger, garlic, salt and pine nuts. Stir-fry for a further 30 seconds.
3. Drain the water from the rice and pour the rice into the pan. Continue to stir-fry for another 30 seconds, then pour in 3 cups of fresh water. Bring to the boil, then reduce the heat to moderate. Cover the pan and cook for 10-15 minutes.
4. Leave to stand off the heat, covered, for 5-7 minutes before serving.
Chef
