Indian Rice
This basmati pilaf-style rice gets its character from a short sauté of cumin, raisins and cashews in olive oil before any water goes in. The raisins add pockets of sweetness and the cashews add crunch, while the toasted cumin keeps it from tasting sugary. It suits spicy eggplant, tofu or potatoes in coconut sauce. Stick with basmati, because risotto and sticky rices turn out poorly here.
Instructions
Warm the olive oil in a pot over the heat until it is hot enough to carry the spice.
Stir in the cumin, then add the raisins and cashews. Sauté for two minutes, stirring so the nuts color lightly and the raisins plump.
Tip in the rice and sauté for one more minute, so each grain is coated in the spiced oil.
Pour in the water and bring the pot to a boil.
Turn the heat down, cover the pot, and cook for 12 minutes. The rice is ready when the grains are tender and the water has been absorbed.
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