Sesame Mint Rice

Encouraged by my recent success with using mint as a spice, I decided to continue.


Jalapeno slices added, as a garnish. What can you do, to photo rice, after all?

Ingredients

• 2 C rice
• 4 1/2 C water (4 C for the rice, 1/2 C for the onion flakes)
• 2 t bouillon
• 1/2 t curry powder
• 1/2 t ginger
• 1 T mint
• 1 T sesame seed
• 2 cloves garlic, sliced
• 1 T onion flakes

Preparation

1. Start with rice, in water.
2. Bring water to boil, stir frequently.
3. Add bouillon, spices, garlic, onion.
4. Reduce to simmer, cover.
5. Stir occasionally.
6. When all of the water is absorbed by the rice, and the rice barely sticks to the spoon, stir once more, cover, and turn heat off.
7. Let rice finish cooking, and cool.
8. Serve topped with a bit of salsa (Herdez is my fave), sourdough bread, and lemonade.

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A variant of this dish is prepared Bengali style.

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