| Ingredients | - Serving: 8 People - | | 2 cups | Jagat Malai Rice | | 2 1/2 cups | water | | 2 cloves | garlic | | 1/4 teaspoon | salt | | 1 cup | Roasted Shallot Vinaigrette (see recipe) | | 1/2 cup | diced red bell pepper | | 1/2 cup | diced yellow or green bell pepper | | 1 cup | diced red onion | | 1 cup | grated tomatoes | | 1/4 cup | fresh basil, slivered | | Preparation | - Estimated cooking time: 60 minutes - | - Rinse the rice under cold running water until the water runs clear. Drain thoroughly.
- Place the rice and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.
- When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.
- Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve.
- Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the Roasted Shallot Vinaigrette and let stand for at least 15 minutes to combine flavors.
- Add the vinaigrette to the cooled rice and toss with the vegetables.
|
|
