This is a Pacific/Asian combination that I have tweaked by adding a little something. A really nice rice accompaniment to a stir fry, seafood or curry.
- Start by melting a tablespoon of butter in a pan
- when the butter is bubbling add a teaspoon of whole cumin seeds, a teaspoon of Mustard seeds and a teaspoon of crushed garlic.
- Turn off the heat and let the mixture simmer a few moments until it is fragrant
- cook two or three cups of rice in your usual way, substituting half of the water with coconut cream, and adding salt and the butter and spice mixture.
Served here with five spice beef.