the Mint Rice

:
the Mint Rice

    Mint Rice 






    This easy and elegant rice dish gets it subtle exotic flavors from fresh mint leaves and onions. It can be served alongside a vegetable dish of your choice, or with a lentil or legume dish. Peppermint and spearmint are the two most common mint varieties. Peppermint has brighter green leaves and a more pungent flavor as compared to spearmint, but either one can be used in this dish. Look for the brightest green leaves when shopping for mint. I store mint in a plastic bag in the refrigerator up to a week, or until it starts discoloring and wilting. I remember as a child having the tedious job of picking mint leaves from my mom's garden when she needed it, and now I pick the leaves from my own garden to make this dish! 

     Serves 3 to 4 
    Prep time: 5 minutes 
    Cook time: 15 minutes + 5 minutes to rest 
    Refrigerator life: 3 days 
    Freezer life: 1 month 
    Reheating method: Place the refrigerated or defrosted the  rice in a microwave, sprinkle some drops of water on it and stir periodically. Or,you can  place the rice in a saucepan, sprinkle a few drops of water on it then warm over medium-low heat, stirring periodically. 
    • 1 cup (180 g) uncooked white Basmati rice 
    • 3 tablespoons vegetable oil 
    • ½ onion, thinly sliced into half-moons 
    • ½ cup (10 g) packed fresh mint leaves, rinsed and chopped 
    • 2 cups (500 ml) water ½ teaspoon salt 

    1 Place the rice in a small bowl. Rinse three or four times by repeatedly filling the bowl with cold water and  draining off the water.
    It is okay if the water is not absolutely clear, but try to get it as clear as you can. Pour the rice into a large sieve to drain.
    2 Pour the oil into a saucepan and place over medium heat.When the oil is heated, add the onion. Sauté until the onion is browned and the edges just start to crisp, stirring frequently, about 7 minutes.

    3 Add the rice and mint leaves. Stir thoroughly until all of the rice is coated with the oil. 

    4 Add the water and salt. Stir to combine. Bring to a rolling boil over high heat.

    5 Stir and reduce the heat to low. Cover the saucepan. Simmer undisturbed until the water is  absorbed and you do not see any water on the bottom of the saucepan when you insert a spoon through the rice, about 8 min.
    You might see dimples formed on the surface of the rice, which is a sign that the water is completely absorbed.

     6 Turn off the heat. Let rest, covered, for 5 minutes on the warm stove. Keep covered until ready to serve or you can let cool to room temperature and refrigerate or freeze for later. Before serving, gently fluff the rice with a fork to mix the onions and mint leaves.
    BRAHIM
    @Posted by
    writer and blogger, founder of The Indian Cuisine .

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