The Indian Vegan Kitchen (29 page)

Parboiled Rice:
Quick and minute rices are rarely used in Indian cooking.

Brown Rice:
Brown long-grain and basmati rice are both available today. They are not traditionally used, as their strong flavor and nutty texture is overpowering and does not mix well with other foods. I have included some brown rice options. Substitute brown rice in recipes, as desired.

Other Rice:
Some of the other types of rice available in Indian stores are
poha
(pounded rice) and puffed rice (
mamra
or
murmure
).
Poha
is parboiled rice that is flattened and thus cooks up in just a few minutes.
Mamra
is similar in texture to puffed rice and is primarily eaten as a snack.

Rice Noodles:
Rice noodles, also called rice sticks, are readily available in supermarkets. They keep well in the pantry and take just a few minutes to prepare. They are easy to make and blend well with seasonings and other ingredients. Chinese and other Asian cuisines use rice noodles frequently. You can find fresh rice noodles in the refrigerated section of most Asian grocery stores. These noodles cook in seconds and taste fresher than the dry ones.

Other Grains:
I have included a recipe using buckwheat groats (Buckwheat Pilaf, page 150), and a couscous recipe (Curried Spinach Couscous, page 150). These grains are becoming increasingly popular here in the West. They make a nice side dish or a quick meal. Enjoy them spiced and cooked with Indian seasonings.

Although rice is one of the simplest foods to cook, the perfect, fluffy rice can still be a challenge to achieve. I’ve included the correct amount of water needed to cook the rice in every recipe, but keep in mind that the heat intensity, type of pan you use, and soaking can change the rice’s cooking time and consistency. Follow these steps every time you cook rice. Practice a few times and you’ll have fluffy rice every time.

1. Use a wide saucepan or a skillet with a lid, large enough for the rice to expand. My general rule of thumb is a 1-quart pan for every 1 cup of rice—for example, 1 quart for 1 cup, 2 quarts for 2 cups. You can use a larger pan, but never a smaller one. If you use a smaller pan than required, you will have unevenly cooked or sticky rice, as the grains will get packed and not have room to expand. Make sure the pan has a tight-fitting lid.

2. Wash the rice in 3 to 4 changes of water. Washing removes any starchy powder and makes the rice less sticky. To wash rice, place in a bowl and add cold water. Rub and stir the rice grains with your hand between changes of water. (Rice processed in the United States has been washed and enriched with nutrients and may not require washing. However, all rice sold in Indian and Asian stores should be washed before using.)

3. For best results, soak rice in cold water for 15 to 30 minutes. Soaking lengthens the grains and reduces the stickiness. Strain the rice and discard the water. (This step can be eliminated if you are short on time; just wash and cook rice.)

4. Add 2 cups of water for 1 cup of rice. If you’re cooking 3 or more cups of rice, reduce the water by about 1 tablespoon per cup rice. For example, for 3 cups of rice use about 5 ¾ cups of water, and for 5 cups of rice use 9 ½ cups of water.

5. Bring the rice to a full boil, reduce the heat, and simmer uncovered for 12 to 15 minutes. The water should be fully absorbed. Check if the rice is done by placing 1 to 2 grains of rice on the countertop and gently pressing with a finger. The rice should be firm yet soft with no grainy texture. If the rice is not done, you will see and feel a little grain in the pressed rice. Continue to simmer for a few more minutes. Once the rice is done, remove it from the heat, cover with lid, and let stand until ready to serve.

6. Before serving, gently fluff rice with a fork. Lift rice and gently break up any lumps.

Rice tastes best when it is hot or at least at room temperature, not refrigerated. A microwave makes reheating much easier. For best results, reheat rice in a microwave-safe dish, add 1 to 2 tablespoons of water (based on the amount of rice) over the cold rice, cover with a lid, and microwave on high until steamed though. If using the stovetop, heat the water in the bottom of the pan, add rice, and steam through. Cover with lid, let sit for 2 to 3 minutes, and enjoy.

 

 

GF, LF

1. Wash rice in 2 to 3 changes of water until the water is relatively clear. Soak in cold water for 20 minutes or longer. (Soaking helps make the rice grains longer. If you don’t have time, this step can be eliminated.) Drain the rice in a strainer.

2. Place rice and water in a 1-quart or larger saucepan. Bring water to a boil. Reduce heat to a simmer. Simmer for 12 to15 minutes. All the water should be absorbed. Check if rice is cooked by placing 1 or 2 grains of rice on the countertop and gently pressing with your finger. If the rice is not cooked, you will feel the grain under your finger.

3. Remove from the heat. Cover with a lid until ready to serve. Before serving, fluff rice with a fork. Start from the sides and gradually move to the center, opening and fluffing all the rice.

GF, LF

1. Wash rice in 2 to 3 changes of water. Drain the water. Place rice and water in a 1- to 2-quart saucepan. Bring water to a boil. Reduce heat to a simmer. Simmer for 35 to 40 minutes. All water should be absorbed. Check if rice is fully cooked, by placing 1 or 2 grains of rice on the countertop and gently pressing with your finger. If the rice is not done, you will feel the grain under your finger.

2. Remove from the heat. Cover with a lid until ready to serve. Before serving, stir with a fork as you fluff the rice.

VARIATION:
Make a wild rice and brown rice combination. Both of these rices complement each other in taste and texture and also cook in about the same amount of time. Combine ¾ cup brown basmati rice with ¼ cup wild rice. Follow the recipe as above.

GF, LF

Try this cumin-infused basmati rice at your next party instead of plain rice. It adds extra flavor and goes well with many dishes.

GF, LF

This
pulao
(pilaf) is great as a side dish or as a light meal. I often serve it as a quick and light meal accompanied by yogurt and chutney. Frozen peas make this even simpler to prepare. The whole spices, cinnamon stick, cardamom, and bay leaves, add extra flavor to the dish. The whole spices are not eaten; just push the whole spices to the side on your plate when eating.

1. Wash rice in 2 to 3 changes of water. Soak in cold water for 15 minutes or longer. Drain the soaking water.

2. Combine the cumin seeds, cinnamon stick, cardamom pods, and bay leaves in a small bowl. Set aside.

3. Heat oil in a 3-quart saucepan over medium-high heat. Add spices and fry for a few seconds until the cumin seeds are golden brown. Add onion and fry 2 to 3 minutes until golden brown. Add the mushrooms. Stir and cook for 2 to 3 minutes until mushrooms are wilted.

4. Add rice and peas. Gently stir the rice to coat the oil. Cook for 1 minute. Add garam masala, water, and salt. Stir gently to mix.

5. Bring to a boil and reduce heat to a simmer. Simmer for 12 to 15 minutes, until rice is cooked and the water is absorbed. Cover with a lid until ready to serve.

6. Before serving, gently stir and fluff rice with a fork. Garnish with cashews, if desired.

GF

1. Wash rice in 2 to 3 changes of water. Soak in cold water for 15 minutes or longer. Drain the soaking water.

2. Combine cumin seeds, cinnamon stick, cloves, cardamom, and bay leaves in a small bowl. Set aside.

3. Heat oil in a large fry pan over medium-high heat. Add the sliced almonds and cook for 1 minute until the almonds are light brown. Remove with a slotted spoon and set aside.

4. Add spices to same pan and fry for a few seconds until the cumin seeds are golden brown. (All the spices will puff up.) Add strained rice and raisins. Gently stir the rice to coat with the oil, and cook for 1 minute.

5. Add water and salt. Bring water to a boil and reduce heat. Simmer for 12 to 15 minutes, until rice is cooked.