Tuesday, August 6, 2013

433. Caraway Seed Rice

For most cultures, especially ours, a dining table is incomplete without some form of rice dish.

We never tire of the comforting plain rice, be it crispy-crusted or not.
However, a little change from time to time is welcome.
Such as the addition of vermicelli. Or green rice. Or yellow rice. Or vegetable rice (aubergine and carrot), among many others.
This rice has one of the simplest of the simple additions: whole caraway seeds.
If you don't have caraway seeds on hand, go ahead and replace them with whole cumin or fennel seeds.


3 Tbsp olive oil
1/4 cup caraway seeds
2 tsp salt
2 cups rice, rinsed and drained


In a pot over medium-high heat, saute the caraway seeds in the olive oil until fragrant.
Add the rinsed and drained rice and the salt, saute gently for a minute or two.
Add enough boiling water to just cover the rice by a finger's width.
Immediately cover and reduce temperature to low.
Let simmer 20 minutes until all the water has been absorbed and the grains are light and fluffy.

 صحة و عافية

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