Learn about Moti's Recipes...

* For the best results wash the rice in a bowl of water, mixing it around, pouring the water out, and repeating again about 3 times. Along with the oil, this will prevent the rice from clumping. We're not making sticky rice here!

In a medium-sized pot, sauté the onions in oil on medium heat until they become transluscent, about 5 minutes. Next add the uncooked rice, and stir quickly for 30 seconds, coating it with the oil and onions. Now add the water and increase the flame to high.

At this point you'll want to add the tomato paste, salt, and pepper. The tomato paste will dissolve better if you remove a bit of hot water from the pot and mix it with the tomato paste in a cup before adding the mixture back in. Spice to taste, but you'll want at least 1/2 teaspoon of pepper and a teaspoon or so of salt.

When the mixture comes to a boil, cover the pot with a tight-fitting lid, and immediately reduce the heat to a simmer. Allow it to cook 20 minutes, then turn off the heat, and allow it to sit an additional 2 minutes, still covered.

Now open the pot and mix it up. It's "sooo good"!

Tip

Because the rice is steam-cooked, it is important not to open the lid while cooking, and to add the correct proportion of water:

1 cup rice: 1.5 cups water

Don't make this dish in a rice cooker. This isn't Chinese food!