Wash and
thoroughly drain the rice. Heat up a little oil and a good knob of butter
in a pan. Toss in some cumin seeds and lots of black pepper. Add water as
usual (1 1/4 volume of rice). Bring to boil. Stir. Cover tightly. Turn
down and cook gently, resisting the temptation to look, thus releasing all
the steam for 20 minutes.
One last accompaniment: A brilliantly innovative salad .....
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you use this recipe, please
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