This zesty side dish is particularly pleasing in a large, full-course meal with two or more varieties of rice. It is served at room temperature, sometimes chilled, but it always retains a pungent warmth from its substantial quantity of cracked black pepper. The rice is best cooked al dente , so that the grains are not soft but remain just firm to the bite. This dish is traditionally served with a cool yogurt salad such as Tomatoes in Smooth Yogurt or Fried Okra in Smooth Yogurt . If it is part of a dinner menu, you can accompany it with a creamy yogurt soup such as Tender Chickpeas in Golden Karhi Sauce . Seasonal steamed vegetables—three or four varieties served with Mint-Lime Butter —would form the basis of an appealing meal.
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 15 minutes
Serves: 5 or 6
• 1 cup (95 g) basmati or other long-grain white rice
• 8 cups (2 liters) water
• 1 tablespoon (15 ml) fresh lemon or lime juice
• 3 tablespoons (45 ml) butter or ghee
• 1 small cassia or bay leaf
• ½–1 teaspoon (2–5 ml) salt
• 1–1½ teaspoons (5–7 ml) cracked black pepper
• 5 or 6 lemon or lime wedges or twists for garnishing
1. If basmati rice is used, clean, wash, soak and drain as explained on this blog .
2. Bring the water, lemon or lime juice, ½ teaspoon (2 ml) of the butter or ghee and the cassia or bay leaf to a full boil in a large pan or stockpot over high heat. Stirring constantly, pour in the rice in a slow stream. Cook uncovered in briskly boiling water for 12–15 minutes or until the rice is just tender and fluffy.
3. Pour the rice into a strainer or colander and drain. Let cool for 1–2 minutes, pick out the cassia or bay leaf and spoon the rice onto a serving platter. Stir in the remaining butter or ghee , salt and black pepper. Toss gently to mix.
4. Chill or let cool to room temperature. Garnish with citrus wedges or twists.
