CUMIN SEED RICE
Serves: 4 as part of an Indian meal.
Prep Time: 5 minutes | Cooking Time: 2 minutes
Dietary Style: Veg. GF.
DF / Vegan Sub: coconut oil or mustard oil.
There’s always leftover rice in our fridge, and this is one of my favourite ways to refresh it what I don’t want to feed it to the birds. Ghee, rice and cumin seed are natural flavour partners, though in the video you will find plenty of other suggestions for kadai-fried rice and spice pairings. The only rule is to keep it simple - one or two spice accents is really enough. This dish takes two minutes to “cook” and is worth everyone of those 120 seconds. This recipe is oriented for 3 cups of cooked rice. If you have more rice, increase the spice and fat a little. If you have less rice, then decrease the spice and fat a little. It really is a dish constructed to taste. Rest assured you can’t go too far wrong.
INGREDIENTS
- 3 cups leftover rice
- 3 tsp ghee
- 3 tsp cumin seed
- 3 bay leaf
Heat the kadai on high heat until very hot.
Quickly, add the ghee, cumin seed and bay leaf and then the rice in quick succession. Move too slowly, and the spice will burn. I keep everything beside the stovetop (see the video) for ease of access.
Stir the leftover rice through the spice and fat until just coated.
Serve.