Yamuna Devi’s Cracked Black Pepper Rice
Yamuna Devi writes: “This zesty side dish is particularly pleasing in a large, full-course meal with two or more varieties of rice. It is served at room temperature, sometimes chilled, but it always retains pungent warmth from its substantial quantity of cracked black pepper.
Yamuna Devi’s Cracked Black Pepper Rice
Yamuna Devi writes: “This zesty side dish is particularly pleasing in a large, full-course meal with two or more varieties of rice. It is served at room temperature, sometimes chilled, but it always retains pungent warmth from its substantial quantity of cracked black pepper. The rice is best cooked al dente, so that the grains are not soft but remain just firm to the bite.
Preparation time: 5 minutes,
Cooking time: 15 minutes,
Serves: 5 or 6.
1 cup basmati or long-grain white rice,
8 cups water,
1 tablespoon fresh lemon or lime juice,
3 tablespoons butter or ghee,
1 small cassia or bay leaf,
½-1 teaspoon salt,
1-1½ teaspoon cracked black pepper,
5 or 6 lemon or lime wedges or twists for garnishing.
Bring the water, lemon or lime juice, ½ teaspoon of the butter or ghee and the cassia or bay leaf to a full boil in a large pan or stockpot over high heat. Stirring constantly, pour in the rice in a slow stream. Cook uncovered in briskly boiling water for 12-15 minutes or until the rice is just tender and fluffy
Pour the rice into a strainer or colander and drain. Let cool fro 1-2 minutes, pick out the cassia or bay leaf and spoon the rice onto a serving platter. Stir in the remaining butter or ghee, salt and black pepper. Toss gently to mix.
Chill or let cool to room temperature. Garnish with citrus wedges or twists.