SPICED RICE
taken from the Deity Cookbook compiled in the early 1970’s
INGREDIENTS:
2 TBSP. GHEE
1 TBSP. CUMIN
1/2 TSP, GROUND CARDAMOM
PINCH OF GROUND CLOVES
1 BAY LEAF
2 TBSP. BROWN SUGAR
1 TBSP. SALT
2 1/2 CUPS RICE, RAW, WASHED 4 CUPS WATER
FRY SPICES IN GHEE. ADD RICE AND FRY FOR 5 MINUTES TILL GOLDEN. WATER, COVER, AND COOK ON MEDIUM LOW HEAT TILL RICE IS COOKED.
