Indian Spiced Rice

One of our standard recipes. Served often with Greg’s Chick Peas.

1 c basmati rice
2 T olive oil
1/2 t turmeric
1/4 t asafoetida
2 c water
1/2 t salt
pinch of saffron

Wash and drain the rice. Heat olive oil in a saucepan over medium heat, then add rice, turmeric and asafoetida. Cook, stirring frequently until the rice is a little toasted and fragrant. Add 2 cups water, salt and saffron and stir. Lower heat and simmer, partially covered, until all the water is absorbed.

Recipe by Deb Fahy


One response to “Indian Spiced Rice

  1. Pingback: Greg’s Chick Peas | Fahy Family Recipes

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