Cooking rice looks easy, but it is actually difficult. Especially when cooking the rice on a stove, it's difficult to adjust the amount of water and heat depending on the amount of rice.
Indica rice, such as basmati, is generally cooked in plenty of boiling water, then drained and left to steam for a while.
With this method, you don't have to worry about the amount of water in relation to the rice as you would with normal rice cooking.
But it might be easier to cook rice in the oven. You can make delicious basmati rice without missing the flavor of umami-simmered rice.
It's an easy recipe, and you can make the main dish while it's in the oven.
Ingredients
Serves 4 for main dish, 8 side dish
2 lbs leeks, white and pale green parts, wash and slice 1/4 inch thick
1/4 cups nuts, such as walnuts, almond, and pecans
1/4 cup olive oil
1 tablespoon lime zest, preserve the juice for serving
2 teaspoon cumin seeds
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cup basmati rice
1 can white beans, rinsed
2 1/2 cups boiling vegetable stock
2 cups shredded Parmesan cheese
1/3 cup cilantro, chopped
Directions
Preheat the oven to 400 degrees.
In a large baking dish, preferably a 9 by 13-inch pan, combine the leeks, nuts, cumin seeds, paprika, salt, pepper, and olive oil. Bake until the leeks caramelize, about 15 minutes or more.
Arrange the rice evenly over the leeks, arrange the beans, lime zest on top.
Add the boiling vegetable stock, then cover the pan tightly with foil. Bake until the liquid is absorbed, 20 - 25 minutes. Remove from the oven and rest with the foil covered for 5 minutes.
Fluff with a fork, and serve with the lime juice, cheese and cilantro.
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