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Print this Recipe    BASIC METHOD

Put rice and water in a ratio of 1:2 in a pot. Bring to a boil. Cover and
cook for 15 minutes on a low flame. If it tends to boil over open the lid
a wee bit.

LIME RICE

1/2 tsp mustard seeds,
1 dried red chilli (found in Indian/Mexican stores)
1 tsp Urad dal (found in Indian stores)
some chopped cilantro
1 tsp lime juice.
1/3 teaspoon turmeric
2 cups cooked rice
salt to taste
1 tbsp oil.

Heat the oil. Put in mustard seeds. When they start to pop, put in dal,
red chilli, then turmeric and salt. Wait till the dal is slightly browned.
Add the rice. Mix well. Add cilantro.

FRIED RICE

1 tbsp Olive Oil
2 cups cooked rice
some stir fry type vegetables (mushrooms are good)
shallots/ green onions
eggs scrambled (optional)
soya sauce to taste
crushed black pepper to taste

Make sure that the rice is not watery. Stir fry the veggies in oil over a
high flame.(add those which cook faster later). Add the soya sauce,
pepper, eggs and a little salt. Then add the rice, and mix well. You could
visit a Chinese grocery store, and get stuff to spice it up. A word of
caution: the sauces are very salty, so you could leave out salt altogether
from the recipe.

This makes a meal in itself. You could have some garlic in vinegar on the
side.

In Indian stores, such as at Devon Avenue in Chicago, you can get various
spice mixes for rice, such as puliogere or bisi bele bath mix, which give
good results without much fuss.

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