Steamed buttery rice with dill (Sua wara bhat) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 158) by Meera Sodha

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Notes about this recipe

  • Rutabaga on December 13, 2015

    I didn't add dill, so in a sense I didn't really make this dish, although I followed the recipe otherwise in order to try this technique. The rice was pleasantly buttery and light, although mine was a little wet. Probably, I had added a little too much water, although it dried out pretty well while sitting in the open pot on the table. I cooked it for ten minutes as directed, then turned the heat off completely and left it on the burner for the next ten, and finally moved it to the table where it sat with the lid still on for another 5-10 minutes.

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