New Spices

After some urging by friends, I tossed some of my older spices. This week, I ordered some new ones, to replace a few that I ran out of recently - and to try some different ones.

Sent by Mark & Reese at Season With Spice, using USPS Express Mail. 3 days after placing the order, I was taking the picture.

Now, to find some new recipes. I am familiar with coriander and mustard. And I have a few curry recipes. Garam Masala I am just learning - and the other two will be completely new.

So, Google is your friend, we'll see what happens.

Sesame Mint Rice, Bengali Style

The difference is in how you cook it. This started out as plain old white rice - see how more interesting it looks, as fried rice? See how tasty it is!

An online friend gave me a link to a video from a Bangladeshi cooking show (below), where they demonstrate how to cook Basmati rice.

Well, I speak not a word of Bengali, nor do I have any Basmati rice - but the technique used, in cooking the rice, intrigued me.
I've eaten lots of Chinese fried rice (wok cooked), this was the first time I tried frying it myself (in a deep pot, no less).

  • 2 C rice
  • 4 1/2 C water (3 1/2 C for the rice, 1 C for the vegs)
  • 1 t bouillon
  • 2 pods cardamom
  • 1/4 t cayenne pepper
  • 1 stick cinnamon, broken up or 1/2 t cinnamon
  • 4 (1/2 t) cloves
  • 1/4 t coriander powder
  • 1/2 t curry powder
  • 1/2 t garam masala
  • 1 t ginger
  • 1 T mint
  • 1 T sesame seed
  • 1/4 t tumeric
  • 2 cloves garlic, sliced
  • 1 jalapeno pepper, diced (opt)
  • 1/2 medium onion, chopped
  • 1/4 C yogurt - unflavoured, unsweetened

  1. For easiest cooking, get all of the ingredients ready for the pot, before heating it up. It's a lot of work - but the end result is worth it!
  2. Hear up a dutch oven, add cooking oil to cover the bottom.
  3. Saute garlic, 15 - 30 seconds, stirring constantly, just until it gives off an aroma.
  4. Add jalapeno, saute 10 - 15 seconds, stirring constantly.
  5. Add onion, saute until it starts to become transparent, stirring constantly.
  6. Remove veg mixture, save in bowl.
  7. Add more oil, to again cover the bottom of the pot, and add rice.
  8. Saute rice, 2 - 3 minutes, stirring frequently, until the rice stops sticking to the side of the pot. The rice will have an aroma, too.
  9. Add sesame seed, and mint, stir 30 - 60 seconds, until sesame seed starts to brown.
  10. Add herbs and spices. Make a hole in the rice, to expose the bottom of the pot. Pour the herbs and spices into the hole - and let them heat up, slightly.
    • bouillon
    • cardamom
    • cayenne
    • cinnamon
    • cloves
    • coriander
    • curry
    • garam masala
    • ginger
    • tumeric
    Then stir just enough to mix well with the rice. The aroma of the herbs and spices will fill the room.
  11. Add vegetables back, stir.
  12. Add water, bring to boil, stirring occasionally.
  13. Add yogurt, stir.
  14. Reduce to simmer, cover, cook until visible water is gone, stirring occasionally.
  15. When visible water is gone, and you cannot hear boiling, stir once more, turn stove off, stir again, cover, and let it sit. Have faith, do not remove the lid to check. Let it sit for 10 - 15 minutes, then uncover.
  16. When rice is soft, you're done.
  17. Garnish / mix with chopped celery / cucumber / green onion / tomato.
You get flaky, soft rice, with a nutty flavour, and a hint of ginger and mint. It's not Basmati rice - that's a registered trademark - but it's not sticky like my previous Sesame Mint Rice.

In truth, the only things common between my recipe and the one in the video is "rice", onion, and probably tumeric (maybe cinnamon?). It was still educational, learning how to fry rice.


Sesame Mint Rice, topped aith Cuban Style Black Beans.