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| Black pepper rice |
Add some spice to your life with this tasty rice side dish.
To prep 0:20
To cook 0:24
Ingredients 11
Difficulty EASY
Servings 6
Ingredients
60g ghee
1 brown onion, finely chopped
1 long green chilli, seeded, finely chopped
12 fresh curry leaves
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
3 green cardamom pods, bruised
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 cups (400g) SunRice Basmati Rice
2 1/2 cups (625ml) water
Method
Step 1
Heat ghee in a large saucepan over medium heat. Add onion. Cook for 8-10 minutes or until golden brown. Add chilli, curry leaves, mustard, cumin, cardamom, pepper and salt. Cook, stirring, for 1 minute or until aromatic. Add rice. Cook, stirring, for 1 minute or until rice is coated. Add water. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until liquid is absorbed.
Step 2
Set aside, covered, for 10 minutes to cool slightly. Use a fork to separate grains. Serve immediately.
Nutrition
Energy 1389kJ
Fat saturated 7.00g
Fat Total 11.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 53.00g
Dietary Fibre g
Protein 5.00g
Cholesterol 0 mg
Sodium 388.09mg
Notebook: - May 2007 , Page 143
Recipe by Sarah Hobbs
Photography by Ben Dearnley
