Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Doi bhat: ginger-scented rice

Jerry Stratton, January 8, 2002

This is a very lightly-spiced rice dish, very delicate and flavorful, and very easy to make. The most time-consuming part is making the rice.


Servings: 5
Preparation Time: 50 minutes


  • 1 cup long-grain brown rice
  • 2 cups water
  • 3/4 tsp salt
  • 1 1/2 tsp mustard oil or vegetable oil
  • 1/4 tsp asafetida powder
  • 1 tsp black mustard seeds
  • 2 tblsp freshly ground ginger
  • 1 tsp fresh green chili, chopped
  • 1 tblsp fresh cilantro, chopped
  • 1 cup yogurt, beaten lightly


  1. Bring rice, water, and salt to a boil. Simmer 30 to 40 minutes until tender.
  2. Heat oil in a small skillet over medium low heat. Sprinkle asafetida on top of oil. Add mustard seeds.
  3. When seeds start to pop, add ginger and chili, then stir in cilantro.
  4. Remove from heat and pour over the rice. Mix well.
  5. Blend yogurt into the rice mixture.

This is a variation on a dish from Bharti Kirchner’s wonderful Healthy Cuisine of India. It goes very well with cilantro chutney. Keep the cilantro separate from the rice dish until ready to serve. Then arrange the cilantro dish atop the rice as desired.

  1. <- Concise Gastronomy
  2. Bacon Scallops ->