Indian Rice

5.0 (1 reviews)

2 Tbsp. vegan margarine
1/2-inch cinnamon stick, broken
1 bay leaf
1 clove
1/2 tsp. black peppercorns
3 medium onions, thinly sliced
1 cup basmati rice
2 cups warm water
Salt, to taste

  • Heat the margarine in a pan over medium heat. Add the cinnamon, bay leaf, clove, and peppercorns and sauté for a few seconds, until fragrant. Add the onions and sauté until translucent. 
  • Add the rice and sauté for 20 to 30 seconds, or until lightly browned. Add the water and salt and bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes, or until the rice is done.

Makes 2 to 3 servings

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 Ingrid E. Newkirk

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