By Dr. Anju Sodhi (BAMS, ND)
White Rice Pulao
White rice is a cooling food, unlike like its heating counterpart brown rice.
White rice can carry with it fantastic vegetables and spices that assist in making the whole family meal digestible.
Many people will say that rice must be soaked overnight to make it easily digestible. However, soaking can be shortened to achieve the same effect.
If you have forgotten to soak your rice overnight, or you just bought the rice in the store before cooking, soak your rice while you prep for cooking.
When things are chopped, measured, and ready for cooking, remove the rice from the soaking water.
That’s enough to enjoy rice at its finest.
1 cup white basmati rice (soaked)
1 tablespoon ghee
½ cup cauliflower, chopped finely
½ cup peas, frozen
1 medium onion chopped
2-4 cloves garlic (optional, but highly recommended)
1-2 teaspoons fresh ginger, finely chopped (optional)
1 teaspoon cumin seeds
1 teaspoon Wright Salt™
2 cups of water
Wash the rice under lukewarm water until the water runs clear.
Heat the ghee in a 4 -quart saucepan over medium-high heat. Add cumin seeds. Stir for one minute. Add chopped onion, ginger, and garlic. Sauté for 3-4 minutes or until onions are translucent.
Add peas and cauliflower, sauté for an addition 2 minutes.
Add in the rice, coating it with the cumin seeds.
Add the salt and water. Reduce to medium-low heat and cook for 20 minutes, or until there is no water left.
Serve with Raita or plain yogurt.
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