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Registered: June 13, 2006
Posts: 169
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| | Feb 12, 2009 at 12:15 AM | Reply with quote | #1 |
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“Sweet” Rice - Indian Style
(Riz à l’indienne)
India is said to have at least fifty distinctly identifiable cuisines.1/ … however, “sweet rice” transcends those culinary boundaries, and can be found throughout the entire subcontinent. The following recipe was given to me by my friend and fellow Thomas Jefferson University graduate student - Dr. Prabhavathi Bhat-Fernandes. Her rendition reflects the seasonings of Bombay, her hometown, and is strictly vegetarian. Having married a Roman Catholic from Goa, however, she often prepares sweet rice with chicken stock and adds small pieces of cooked chicken or other meat as well.
The whole black peppercorns are mandatory; cooked, they add a character, which might be described as “toothy and piquant”. Unfortunately, most Americans push the peppercorns to the sides of the plate or spit them out. Fresh chilies of any sort may also be used to add fire to this dish. © Chef Fritz Blank
• ~3 tablespoons best quality extra virgin olive oil
• 3⁄4 cup chopped onions
• 1 teaspoon minced fresh garlic
• 1 lb rice (See footnote 2/ )
• 1 quart vegetable or chicken stock or water
• 2 teaspoons of a spice mixture consisting of 1 teaspoon salt, 1⁄2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1 teaspoon turmeric, and 1⁄4 teaspoon ground cardamom
• 12 - 15 whole dried black peppercorns or if available fresh green peppercorns
• 1⁄2 cup raisins
• 1 cup fresh or uncooked frozen green peas
1. Heat the olive oil in a 3 or 4-quart heavy saucepan, add the onions and sauté over medium heat until they are “mahogany red.” Mind this procedure well because
The end point is just shy of burning. If the onions do burn, start over!
2. In the meanwhile, bring the vegetable stock to a full boil.
3. Add the garlic and the rice to the onion, increase the heat, and stir until the rice is hot and coated with oil. Immediately add the BOILING stock.
4. Add the spice mixture and stir.
5. Bring to a full rolling boil; cover, and reduce heat to barely simmering.
6. Begin timing and cook covered, without disturbing, for 22 minutes.
7. Taste and check for doneness and seasonings. All of the stock should be absorbed and the rice should be fluffy. If necessary, cook a few more minutes and re-season to taste with additional spices and/or salt.
8. Just before serving stir in the raw or frozen fresh peas.
1/ See The Fifty Curries of India by Camellia Punjabi ©1994
2/ I usually use Uncle Ben’s ® “converted” rice; however, other long grain varieties may be used including Basmati, but remembering to adjust the cooking time[B][/B]
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