Nepalese rice

Ingredients for 2 servings:

• 200 g rice (basmati or jasmine)
• Water
• 4 dates
• 5 apricot(s), dried
• 1 handful of peas (frozen)
• Cinnamon powder
• Salt
• possibly peanuts or
• Desiccated coconut, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pit the dates, cut them into small sticks, and cut the apricots into small pieces. Heat the oil (or ghee) in a pan and fry the dates and apricots until they release a delicious aroma. It should stick slightly (!). Add the peas and the washed rice and fry briefly. Then add water until the rice is well covered, add salt, bring to a boil briefly, and let it swell over low heat. Add a little more water if necessary. Not too much, as the rice should absorb all the water. If you’re unsure about the amount, just check the package—you’ll usually find instructions there. Stir in a pinch of cinnamon shortly before the end of the cooking time. This rice is an excellent accompaniment to various Nepalese or Asian dishes. In Nepal, it is served as a side dish at festivals. It also tastes sophisticated if you add peanuts or a little freshly desiccated coconut along with the dates and apricots. It is certainly edible on its own, but it is tastier in combination – for example with Nepalese fennel or simply with a sweet and sour sauce.