Fragrant Basmati Rice

from Rachael Ray and Google

via Judy Gray and Dick Lonergan 

serves 8

1 teaspoon coriander seeds

1 teaspoon cumin seeds 

1 teaspoon mustard seeds 

2 3/4 cups water

1 teaspoon salt 

2 cups basmati rice

Wash the rice thoroughly before cooking to remove excess starch. After rinsing two or three times, soak the rice for 30 minutes in cold water and drain.

Toast coriander, cumin and mustard seeds in the bottom of a medium saucepan until the seeds pop and become fragrant. Remove seeds and grind them in a food processor. Return to pan. Add water and salt and bring to aboil. Add rice and cook, covered, over low heat for 20 minutes. Lift lid and allow steam
to escape for 5 minutes. Fluff rice with a fork.

This rice is a great companion to spicy dishes, especially Sweet and Spicy Chicken Curry in a Hurry. You can also add nuts, dried fruits, cinnamon, or even pomegranate seeds.