Herbed Rice with Carrot and Potato
inspired by Jeffrey Alford and Naomi Duguid’s recipe for Mashkichiri, which appears in Seductions of Rice.
Please read the notes, below, before beginning to cook.
I do not own a rice cooker or Instant Pot. The recipe reflects these lacks.
You will need two medium-sized pots, one of them lidded, to make herbed rice. Prep time is about 15 minutes. Cooking time is about 25 minutes; it depends on what type of rice you’re using.
Serves 2-3
For the rice pot:
1/8 teaspoon cumin seed
1/2 teaspoon fennel seed
2-3 green cardamom cloves
1 teaspoon sea salt
1 teaspoon black pepper
generous 1/2 cup/120 grams Basmati rice
For the vegetable pot:
fine salt, for the cooking water (roughly a scant 2 tablespoons)
2-3 small waxy potatoes
1-2 carrots, depending on size
1 garlic clove (optional)
To finish:
Roughly 2-3 tablespoons fresh parsely, chopped
Other fresh herbs, if available: chives, mint, a little cilantro.
Using a mortar and pestle, grinder, or rolling pin, grind the cumin, fennel, and cardamom seeds. Put these in the rice pot with the salt and black pepper.
Pour the rice over the seasonings.
Now add enough water to reach the first joint of your index finger. Turn the heat to medium high. When the water reaches a gentle boil, cover the rice and turn the heat down a bare simmer. If your pan lid isn’t transparent, listen for the water. If all else fails, take a quick peek at the rice. This breaks all rice cookery rules, so do it fast. Let the rice cook at the barest simmer for about 20 minutes, until all the water is absorbed. The surface of the rice will appear pitted. Not sure it’s cooked? Taste it. Carefully–it’s hot.
If the rice is still al dente, add a scant 1/4 cup/60 ml water, cover the pot, and carry on. All will be well.
Whatever you do, don’t stir the rice.
Prepare the vegetables:
I did not peel the potatoes. If you want to peel yours, do so. Otherwise, scrub them and trim any unsightly or unwanted bits. Dice into small squares. Toss into second pot.
If your carrots are organic, scrub them. Otherwise, peel them. I used one large carrot; do as you see fit. Peel if necessary, removing woody cores, if needed. Slice into coins. Add to potato pot.
Crush and peel garlic, if using.
Now add two scant tablespoons salt to the vegetables and fill pot with water. The vegetables don’t need to be drowned, but they should be covered. Boil vigorously until both carrot and potato are easily pierced with a fork, about 15 minutes.
The vegetables and rice may be blended in a serving bowl, a wide, deep platter, or in individual servings. However you go about it, take care not to crush the rice. Scatter the fresh herbs atop the rice, taste for seasoning, and serve.
Rice is not the best keeper. Refrigerate any leftovers quickly and consume them within 3 days. Freezing is not recommended.
Notes:
I cook for two people with small appetites. The recipe is easily increased, but if you intend to prepare a large amount of rice, be mindful of pan size.
The rice may be spiced more generously. Consider adding more fresh herbs, too, like mint and cilantro. Fresh lemon juice is another idea.
Feel free to use Russet potatoes. Just know they’re likely to break up. This is not necessarily a bad thing.
Cooked chicken, white fish filets, or firm tofu may be added to make a heartier dish.