For this aromatic Cumin Rice, Basmati is the best

Rice is a staple, versatile food eaten by millions on a daily basis across the globe. With more than 40.000 varieties; rice is one of the oldest grains thought to have originated at least 130 million years ago as wild grass.

We hate to admit but we are terrible rice snobs when it comes to Indian cooking, we only use long grain Basmati white or brown rice. Known as the Prince of Rice, it is grown in designated areas in the foothills of the Himalayas. There is nothing like the distinctive nutty taste and the fragrant aroma you only get with Basmati rice.

There are many ways to cook rice, but we find the absorption method is the best. Ratio 1 part rice to 2 parts water. To get good results every time, wash the rice in cold water until it runs clear. When ready to cooked/serve, fluff the rice with a fork to separate the grains.

by Nilam and Veena

Spain-based Nilam and her Manchester-based sister Veena service Curryholics around the world with their low in fat, free from sugar, gluten, dairy, additives and preservatives spice kits. In this Curry on Cooking Series, the Spice Sisters share easy fusion recipes that can be made with all the spices you’d find in your mum’s masala dabba.

*More info: Curry on Cooking

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