Riz basmati au cumin

Everybody has secrets. And today, I'm going to tell you one of mine: I cannot make rice. Every time I try, something different goes wrong--it's burnt, it's raw, it's soggy, it's dry--the list goes on and on. And that's only with white rice! Don't even get me started on what happens when I try to be a little healthier and make brown. It's a total disaster.

Surprisingly enough, this is the only grain this happens with. I can (and often do) make couscous, kasha, quinoa, you get the idea. So, really, I'm quite embarassed to have this rice problem. I've even resorted to using instant rice when the Boy absolutely requires that our main be served over rice. We are planning on getting a rice cooker, but first I need to clear some more counter space, so who knows when that will happen?

I had just resigned myself to a life without homemade rice (what a depressing thought!) when I discovered a new blog, eCurry, and, on it, a recipe for Jeera Rice, an Indian flavored-rice dish. I followed her directions, just altering the flavorings a bit, the better to complement the roasted turkey breast I served it with. I'm sure it would also be wonderful served under brisket. Enjoy!

Cumin Basmati Rice

• 1 cup basmati rice
• 1 tablespoon ghee
• 1/3 teaspoon cardamom seeds, ground
• pinch lavender
• 1/2 stick cinnamon
• 1 clove
• 1 1/2 teaspoons cumin
• dash kosher salt
• 2 cups water, plus additional to soak and rinse rice

Pour rice into strainer and rinse under cold running water until water comes clear. (I found the easiest way to do this was to put a bowl under the strainer to collect the water and continuously empty it when full.) Transfer rice into bowl, cover with cold water and let sit 30 minutes. Drain.

In a medium saucepan, heat ghee over medium heat. Add cardamom, lavender, cinnamon and clove. Saute until spices become fragrant and begin to sizzle. Add rice and saute until completely covered by the ghee, 2-3 minutes.

Add cumin and salt and saute 5 more minutes. Add water and bring to a boil. Allow to boil 2-3 minutes, until rice is no longer submerged. Cover pan and turn off heat. Let sit 10 minutes, until all the water is absorbed. Enjoy!

Increase heat to medium-high.