BROWN BASMATI RICE

Ingredienser

2 tablespoons pure olive oil

1 dried chile de árbol

1 tablespoon cumin seeds

½ medium yellow onion, diced

2 garlic cloves, chopped

2 cups brown basmati rice, preferably organic

1 dried bay leaf

2 cups full-fat coconut milk

½ cinnamon stick, about 1 inch

Vejledning

In a medium pot, heat the olive oil over medium-high heat until it is smoking, about 3 minutes. Add the chile and the cumin seeds and toast, stirring often, until they are fragrant, 5 to 10 seconds. Add the onion and cook, stirring often, until it is soft, about 7 minutes. Add the garlic, cook for 1 minute, and then add the rice and bay leaf. Toast the rice, stirring it often, until it smells toasted and becomes opaque, about 5 minutes.

Add 2 cups of water, the coconut milk, and the cinnamon stick and bring the liquid to a boil. Then reduce the heat to low, cover the pot, and simmer for 25 minutes. Remove the pan from the heat and let the rice sit, still covered, for 15 minutes before uncovering and fluffing it with a fork. Discard the chile, bay leaf, and cinnamon stick before serving.

Notater

When we first opened, this was the rice we served. It has so many spices and so much flavor that by serving it, you’re halfway to a healthy meal. As a restaurateur, though, if people don’t order it, it isn’t worth keeping on the menu, and for whatever reason, everyone requested white or Spanish rice, so we took our healthy brown basmati off the menu. We include it here because it was a staff favorite, and I just know some extremely health-conscious cooks will be extra-happy to have this recipe—this one’s for you guys.