rice

Makes

6 services

Soak over night and rinse
- ¾ cup moong dal in 3 cups of water
- 1 cup rice in 3 cups of water
Grate
- 1 teaspoon ginger
Mince
- 1 teaspoon jalapeño
Measure
- 1 teaspoon canola oil
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric
- ½ teaspoon kosher salt
- 2 cups warm water (80°F)
- 2 tablespoons butter

Place large pan on medium heat and add the following:
- 1 teaspoon canola oil
- 1 teaspoon mustard seeds
Once the mustard seeds have begun to pop add:
- 1 cup rice
- 2 tablespoons butter
- 1 teaspoon ginger
- ¼ teaspoon turmeric
- 1 teaspoon jalapeño
- ½ teaspoon kosher salt
- 2 cups warm water (80°F)
- ¾ cup moong dal
stir a few times and bring to a boil
Let boil for a few minutes then reduce the heat and let simmer for 10 minutes.
Taste Test: If you decide to add any of the following ingredients you will need to bring to a boil and stir for a few minutes before removing from heat:
- ginger
- salt
- jalapeño

4 servings

Soak in water overnight and rinse with water until the water runs clear
- 1 cup brown rice
Measure
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- 1 teaspoon canola oil
- 1¾ cup water

Place medium pan on medium heat and add:
- 1 teaspoon canola oil
- ½ teaspoon cumin
Stir cumin seeds in canola oil until they are fully browned
Once cumin seeds are fully brown (should be able to smell cumin seeds) remove the pan from the heat and add the following to the pan:
- 1 cup brown rice
- 1 cup frozen peas
Place the pan back on medium heat
Once the rice is toasted add:
- 1¾ cup water
- ¼ teaspoon kosher salt
Cover the pan and bring it to a boil for a few minutes.
Then turn the heat down and let the pan simmer until the rice is fully cooked. Stir the rice ever 5 minutes.