Masala Rice
Masala Rice, Family Style
Inspired by the streets of India, this recipe serves up all the goodness.
Yield: 6 servings
Ingredients for rice:
2 cups basmati rice, washed and soaked
12 cups water to cook rice
1 1/2 tablespoons avocado oil
1 1/2 tablespoons himalayan salt
Ingredients for spinach:
1 cups water to cook spinach
1 1/2 bunches of spinach or a 9 oz. bag of baby spinach (about 6 cups)
pinch baking soda
3 tablespoons avocado oil
5 cloves
2 small pieces of cinnamon
3 bay leaves
1 1/2 cups onions
1 1/2 cups crushed tomatoes (about 3 Roma tomatoes)
3 teaspoons chili paste
3 teaspoons ginger
2 teaspoons garlic
Kitchen Tools:
Stock Pot (2)
Skillet
Blender
Strainer
Instructions:
To prepare rice:
Wash rice and soak with cool water, submerging rice about 2 inches below the water line.
In a separate pot, add 12 cups water, 1 1/2 tablespoons salt, and 1 1/2 tablespoons oil to the water and bring to a boil.
Once the water reaches a boil, add rice. Gently stir.
Spoon a few grains out and squish with your fingers to check for doneness. Check for doneness, making sure to turn the stove off when the rice is aldenté (still slightly firm).
Strain, set aside, and cover.
To prepare spinach:
Remove stems, wash, and strain spinach. If you’re using baby spinach, the stems don’t need to be removed.
In a pot, add 10 cups water and baking soda, and bring to a boil. Boil spinach for about 3 minutes. Add to ice cold water, strain, blend to a puree, and set aside.
To prepare masala rice:
Using a separate pan, heat pan on a medium heat setting and add oil.
Add cloves, cinnamon stick, bay leaf, chili paste, ginger, and salt.
Add onions and tomatoes, and cook until tender.
Stir and add puréed spinach.
Allow to cook for 3 minutes and add rice.
Gently toss and stir, avoiding to break the rice grains.
Serve once the rice is cooked.