Tomato Rice with Herbs

• Basmati or other long-grain white rice – 1 cup

• Water – 1 3/4 cups

• Salt – 1 tsp

• Paprika – 1 tsp

• Tomato paste – 1 tbsp

• Fresh basil leaves, chopped fine – 2 tbsp

• Olive oil – 2 tbsp

• Yellow asafoetida powder – 1/2 tsp

• Firm tomatoes, cut into 1.25 cm (1/2-inch) cubes – 1 cup

• Finely chopped fresh parsley – 2 tbsp

1. Wash, drain, and dry the rice.

2. Bring the water, salt, paprika, tomato paste, and basil slowly to a boil in a 2-litre/quart saucepan over moderate heat.

3. Heat the olive oil in a non-sticking 2-litre/quart saucepan over moderately low heat. Saute the asafoetida in the hot ghee. Add the rice and stir fry for about 2 minutes or until the rice grains turn whitish.

4. Pour in the boiling water. Stir, raise the heat to high, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 15 – 20 minutes or until all the water has been absorbed and the rice is tender and flaky.

5. Remove the rice from the heat and allow it to steam for 5 minutes with the lid on. Finally, fold in the tomatoes and fresh parsley and serve immediately.