Rice with peas

This is a very gentle rice dish, common in India. It goes with everything. I use MJ’s instructions.

To cook the rice:

1) measure rice up to 450ml in a measuring jug

2) put it in a sieve and thoroughly run water through it until the water runs clear. It will be cloudy at first.

3) put it in a bowl and cover it with water to soak for 30 minutes

4) drain in the sieve and let sit to drain more for 30 minutes

Now you can do all sorts of things to it. Today we had rice with peas.


The prepared rice
One onion finely chopped
2 teaspoon cumin seeds
2 cups of peas fresh or frozen
600ml water or stock (I use chicken if not cooking for vegetarians)
1 teasp of salt or a stock cube if using water rather than stock
3 tblsp ghee or oil


In a medium sized saucepan on medium heat, heat the ghee.

When hot put in the cumin seeds and stir for a few seconds while they sizzle. Quickly add the onion and fry until it starts to become a little brown – flecked brown.
Add the rice and peas and stir for a couple of minutes to make sure the rice is well coated with the ghee. You can turn down the heat if the rice is sticking to the pan.
Now add the stock, or water and salt or stock cube. Turn heat to high and stir gently until the water is boiling.

Turn heat to very low and cover pan with lid.

In about 13-15 minutes check that the rice is nicely cooked, it should be dry and soft, no liquid. You may wish to let it sit for ten minutes off the heat at this point. It will stay piping hot. Gently stir as the grains of rice are very fragile so that the rice becomes separate and not stuck together.


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