2 cups Basmati rice
2 Tbsp unsalted butter
1/2 tsp whole cumin seeds
1/2 tsp ground coriander
1/4 tsp ground cayenne pepper
1/4 tsp ground cinnamon
2 1/2 cups water
14 1/2 oz can diced tomatoes ("recipe ready")
Put rice in strainer and rinse with tap water, then set aside.
Melt butter and fry cumin, coriander, cayenne and cinnamon until fragrant.
Add water, tomatoes with juice from can, and salt. Bring to boil.
Add rice. Simmer on very low heat 15 minutes.
Use an extra gas stove burner grate to raise the pot higher off the flame. Reduce heat to lowest level. Allow to remain over heat 15 minutes more.
Fluff and serve.
Nutritional info per serving: Calories 196 / fat 3g / saturated fat 2g / calories from fat 15% / cholesterol 8mg / sodium 81mg / carbohydrates, total 37g / sugars 2g %RDA Vitamin A 8% / Vitamin C 2% / Calcium2% / Iron 12% / Thiamine 15% / Niacin 8% / Folate 15%
Although there is some sodium in this recipe (from the canned tomatoes) it is still compatible with even very low salt diets.
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