Cookbook:Indian Rice

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Cookbook | Ingredients | Recipes | Cuisine of India | Vegan Cuisine This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Heat the olive oil.
  2. Add the cumin, then the raisins and cashews.
  3. Sauté for two minutes.
  4. Add the rice, and sauté for another minute.
  5. Add water.
  6. Briefly boil everything.
  7. Lower the heat, cover, and cook for 12 minutes.

Notes, tips, and variations[edit | edit source]

  • Basmati rice is recommended, as other types may turn out poorly. Do not use Italian risotto rice, or any sticky rice.