Sauteed Rice with Poppy Seeds

Gently toasting the rice in butter, ghee or oil before adding the water, in the style of making risotto, allows all the rice grains to remain separate.

Preparation & cooking time: 30 minutes Serves: 3 or 4 persons

1 cup basmati or other long-grain white rice
2 cups water
3/4 teaspoon salt
1 teaspoon fresh lemon juice
1-2 tablespoons ghee or olive oil
1½ teaspoons poppy seeds

Bring to the boil the water, salt and lemon juice in a 2-litre/quart saucepan over moderate heat. Keep it covered to avoid evaporation.

Heat the ghee or oil over moderately low heat in a 2-litre/quart saucepan. Saute the poppy seeds in the hot ghee until they become aromatic.

Pour in the boiling water, raise the heat, and allow the water to fully boil for a few seconds, then reduce the heat and allow the rice to gently simmer. Place a tight-fitting lid on the pan and cook without stirring or removing the lid for about 15 – 20 minutes or until the rice is tender, dry, and fluffy. Turn off the heat, allow the rice to steam another 5 minutes.

Serve hot.

Posted in Rices.