Rice with Pomegranate

Ingredients

• 4.2
  
  ounces Patna rice
  
• 1/2
  
  pomegranate
  
• 1
  
  shallot
  
• 1
  
  teaspoon cumin seeds
  
• 4-5
  
  cardamom pods
  
• 
  
  knob of butter
  
• 
  
  salt to taste
  

Directions

1. Soak the rice for about half an hour in a bowl full of cold water (this must totally cover the rice), changing water a couple of times: this procedure helps to eliminate rice starch. Rinse and strain the rice, then place it in a large saucepan with cold water again and bring to the boil. When the boiling point is reached, add salt and let it all boil for about ten minutes (rice grains must be slightly underdone).
2. In the meantime, deseed the pomegranate (start this process early, because it takes a pretty long time, though only half a pomegranate is necessary): remember to remove all the white pith from the seeds because it has a bitter taste.
3. Chop the shallot and place it in a frying pan with butter: cook for about 2-3 minutes, until butter is melt and shallot is lightly golden. Add cumin and cardamom seeds (you have to cut the pods to take out the seeds) and cook for further 3-4 minutes.
4. When rice is done, strain it and place in the frying pan with the spice and butter and sauté it for a couple of minutes. Finally stir in the pomegranate seeds.