Ingredients
- 1 cup white basmati rice
- 1 tablespoon oil
- 1 teaspoons mustard seeds (black mustard seeds preferred)
- 3 or 4 whole dried chile peppers
- 12 curry leaves OR use Thai basil leaves (chopped), if curry leaves are unavailable
- 1 1/2 cups frozen chopped spinach
- 1 - 2 slices fresh ginger, sliced into 1/4" x 1", finely chopped
- 1 teaspoon salt
- 1/4 cup cilantro leaves, for garnish, optional, but recommended
How to Make
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Step 1: In a colander, rinse the rice under cold running water, stirring it with your fingers until the water runs clear, about 2 minutes. Place the rice in a bowl, cover it to a depth of 1-inch with cold water, and let it soak for 20 minutes. Drain well.
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Step 2: Heat the oil in a deep medium saucepan over medium-high heat. Add the mustard seeds, chile peppers, and curry leaves or basil leaves. When the mustard seeds start to pop, partially cover the pot. When the popping slows down,after about 1 minute, add the rice and spinach.
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Step 3: Carefully pour in 1 1/2 cups cold water, standing back as it will splatter. Add the ginger and salt. Bring the liquid to a boil stir, and reduce the heat. Simmer uncovered for 5 minutes, until the rice grains are long and opaque. Cover and cook 10 minutes longer. Remove from the heat and let sit, covered, for 5 minutes. With a fork, fluff the rice, removing the chile peppers slices. Serve the rice in a bowl, garnished with coarsely chopped cilantro, if desired.
We hope you enjoy this recipe!
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