Cumin (1-2)
1 cup White Basmati Rice, rinsed and prepped
2 cups Water

Heat Ghee
Add Cumin seeds, and sautee the seeds until they release their aroma and turn a little darker
Add Rice and coat with the cumin butter
Add water, bring to a boil, and add a pinch of salt.  Cover the pot with a tight fitting lid, turn the heat to a low simmer and cook for about 15- 20 mins.

This dish can be made without ghee but dry roasting the cumin seeds

Coconut Rice

1 cup rice, rinsed and prepped
Cumin Seeds (2)
Shredded Coconut (2)
Creamed Coconut (2)
An imperceptible amount of crushed red pepper flakes, like 1 or 2 tiny seeds

2 cups Water

In the pot in which the rice is to be cooked, dry roast the cumin seeds until they brown gently and release their aroma, and then add the shredded coconut.  Toast over medium heat right until browning begins and add the creamed coconut.  Bring the heat to low as the coconut can burn easily.  When the creamed coconut melts and the shredded coconut is toasted with it, add the rice.  Toast and coat the rice with the coconut/cumin mixture.  Add the water, chili, and cook about 15-20.  Turn off the heat and let it sit for 5 to 10 minutes.  Enjoy coconut rice.

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