Sindhi Rice

Plain steamed long-grain basmati cooked by the absorption method — the base of the Sindhi meal over which sindhi kadhi or seyal gosht is poured. The Sindhi rice is cooked with a slightly higher water ratio than North Indian steamed rice, producing a very slightly sticky grain that holds together when the kadhi is poured over rather than becoming waterlogged. A small amount of salt and a spoonful of oil are added during cooking; no whole spices, no tempering. The simplicity is deliberate: the rice is the blank canvas for the boldly flavoured Sindhi curries and kadhi that accompany it.