Rice. Such a simple and straightforward title, right? Well I really wanted to name this post "Browned Aged White Basmati Rice with Frozen Mixed Vegetables," but I'm sure you can see why I didn't. Too long and wayyyyy too confusing! So I stuck with Rice. Just Rice.
White rice (not the Uncle Ben's variety thank you very much!) is a staple in many Asian households. Curries, pakoras, stews, and fish are usually accompanied with a heaping plate of steamy, fluffy Basmati rice. The rice can be plain white, or seasoned with spices; vegetables like potatoes, peas or beans like chick peas.
In my house, we don't measure out dry rice using a dry measuring cup. Rather, we use a small mug that is used for coffee or tea like this. One small mug full is equivalent to 1 cup. And when it comes to cooking the rice, the amount of water used is double the amount of dry rice measured out. For example, if you measured out 1 cup of rice using the small mug, you will use the same mug and fill it twice- 2 cups of water. Kinda confusing at first, but very easy to implement.
Browned Aged White Basmati Rice with Frozen Mixed Vegetables
1.5 cups (using a small mug for measurement) dry white basmati rice
3 cups of water (using a small mug for measurement)
1 large onion, thinly sliced
2 Tbsp oil (olive or canola)
1 1/2 tsp salt
1 medium-sized cinnamon stick
10 whole black peppercorns
4 cloves
1/4-1/2 tsp black cumin seeds
1/4-1/2 cup (regular measure) frozen mixed vegetables or peas
Put rice into a large bowl and wash thoroughly until water runs clear. Fill pot with water until rice is covered and set aside for 30 minutes.
Put the sliced onions and olive oil in a large pot and brown onions until dark brown. While browning onions, add in cinnamon stick, peppercorns, cloves and cumin seeds.
After onions are ready, add 3 cups of water and salt and bring to a boil.
Drain water from rice and add rice to boiling water. Lower heat to medium and cook rice (while stirring occasionally) until almost all of water has been absorbed. Add the frozen vegetables, lower heat to lowest heat point and cover pot with its lid. Let rice and vegetables steam until desired consistency has been reached.
