Cracked Black Pepper Rice

This dish has been a staple rice dish inwards my kitchen every bit it is slow to prepare as well as appeals to a broad multifariousness of tastes. It is best served chilled or at room temperature, as well as therefore if you lot are making a to a greater extent than complex meal, you lot tin arrive upwards ahead of time. The procedure is rather unique, every bit you lot role a large quantity of H2O for a relatively small-scale quantity of rice as well as laid upwards the rice at a amount boil instead of reducing the temperature to a simmer. The upshot is a overnice sticky, zesty rice. It's such a treasured rice dish, as well as therefore I am sharing this again, amongst updated photos.

Cracked Black Pepper Rice

Recipe past times Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Originally published on April 5, 2007 Buttery basmati rice seasoned amongst fresh cracked dark pepper Print this recipe Ingredients: 1 1/4 cups white basmati rice 8 cups water juice from 1 lemon 3 tablespoons butter 2 bay leaves or a handful of dried curry leaves 1 teaspoon body of body of water salt 3 teaspoons fresh cracked dark pepper Instructions: Thoroughly rinse the rice nether mutual coldness running H2O as well as soak inwards 8 cups of H2O for twenty to xxx minutes. Drain, reserving the soaking water, as well as allow the rice sit down inwards the strainer for twenty to xxx minutes to dry. Pour the reserved H2O inwards a large saucepan as well as add together the lemon juice, a dab of the butter, as well as the bay leaves or curry leaves. Bring to a boil over high heat. Stirring constantly, pour inwards the rice inwards a deadening steady stream. Cook uncovered inwards briskly boiling H2O for 12 to fifteen minutes or until rice is merely tender as well as fluffy. Drain the rice as well as allow cool inwards the strainer for close ii minutes. Discard the bay leaves if using, as well as spoon the rice into a large serving bowl. Stir inwards the remaining butter, common salt as well as pepper. Toss gently to mix. Chill or allow cool to room temperature earlier serving. Makes 5 to half dozen servings

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