Minted Rice

1 cinnamon stick
2 whole cloves
1/8 t. cumin seeds
2 t. canola oil
1 C. uncooked long grain rice
2 C. water
1/2 C. minced fresh mint

In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff rice with a fork. Discard cinnamon and cloves. Yield: 3 servings. Serve with Garbanzo Curry, Indian-Style Grilled Chicken and Bombay Sweet Potatoes



Recipe from Taste of Home

(Photo: Pastor Sangee,Brian and me in Chennai, India 2006)