Spicy rice
8 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the pepper, remove the stem with seeds, and cut into thin strips.
- Chili pepper: 1 piece
2
Rinse the rice thoroughly, soak it in cold water for 15 minutes, then drain it and leave for 15 minutes.
- Rice: 2 glasss
3
Heat ghee in a pot and fry cumin seeds and hot pepper while stirring.
- Clarified butter (ghee): 2 tablespoons
- Cumin seeds: 2 teaspoons
- Chili pepper: 1 piece
4
When the cumin seeds start to darken, add cinnamon, ginger, cardamom, and nutmeg.
- Ground cinnamon: 1 teaspoon
- Ginger root: 30 g
- Cardamom: 2 pieces
- Ground nutmeg: 0.5 teaspoon
5
Put rice in a pot, stir and fry for 2 minutes, then pour in 800 ml of boiling salted water, cover the pot with a lid, reduce the heat to minimum and cook without stirring for 15-18 minutes.
- Rice: 2 glasss
- Salt: to taste
6
When the rice absorbs all the water, remove the lid and leave the pot on low heat for a few more minutes.
7
Remove the cardamom pods from the pot, mix the porridge with butter, add chopped cilantro leaves, and gently stir the porridge with a cooking fork.
- Butter: 50 g
- Cilantro (coriander leaves): 50 g
8
This porridge can be served with any vegetable or fish dishes.
