Recipe: Carrot Rice (serves 2) (Indian)

CARROT RICE

1 cup basmati rice, uncooked
1-1/2 cups cold water
3 tablespoons oil
1 teaspoon cumin seeds
1/3 cup raisins
1 tablespoon crushed red pepper
3 cups grated carrots
2 tablespoons peanuts, ground to a coarse powder
2 tablespoons milk or cream
1 1/2 teaspoons salt
4 green chili peppers

Wash and soak rice in cold water to cover for 15 minutes. Drain rice, add 1 1/2 cups cold water, bring to a boil, reduce heat and cook until water is absorbed and rice is tender.

Heat 1 tablespoon oil in a saucepan, fry cumin seeds and raisins, then add crushed pepper and carrots. Cook for about 2 minutes, then add milk or cream and cook 2 minutes.

When the rice is cooked, separate the grains with a fork. Add rice, 1 1/4 teaspoons salt and peanuts to the carrot mixture. Mix well, cook for 2 minutes and remove from heat.

Heat 1 tablespoon oil in a small wok until oil is smoky. Fry green chilies until slightly charred. Sprinkle with 1/4 teaspoon salt. Use to garnish top of rice.

Serves 2
Source: Popping the Mustard Seeds by Chitra Vaitheeswaran