Cumin Scented White Rice
|Lard/Vegetable shortening||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1⁄2 Small, diced|
|Cumin seeds||1 Teaspoon|
|Long grain white rice||2 Cup (32 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
Heat the lard in a saucepan.
Add the garlic and onion and cook over moderate heat, stirring occasionally, until the vegetables are translucent, about 5 minutes.
Stir in the cumin and bay leaves and cook until the cumin is fragrant, about 2 minutes.
Add the rice, stirring to coat with the lard.
Add the water and salt; bring to a simmer.
Cover and cook over low heat for 18 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
Fluff the rice with a fork, discard the bay leaves and serve.