Instead of plain white rice, try adding colorful vegetables to them, not only it improves the flavor but colorful and healthy as well.
Corn is rich in fiber, contains Vitamin B1. B5, Vitamin C and helpful for detoxifying your colon while carrots are an excellent source of beta-carotene.
If using basmati rice, soak it for 30 minutes then drain. Add in the rice after the water has reached boiling point. It is best eaten with spicy gravy of your choice..
1 c uncooked rice washed and drained
1/2 C carrot cubed
1/2 C corn kernel
2 green chili slit
1 tsp ginger garlic paste
1 stick cinnamon
2 TB oil/ghee
1/2 tsp cumin seed
1/2 tsp mustard seed
1 onion chopped
a sprig of curry leaves
2 C water
salt to taste
fried onion for garnish
Heat the oil in a deep pot, fry mustard seed, let it crackles. Add cumin seed, cloves, cinnamon and curry leaves, fry until fragrant.
Add in onion, ginger garlic and green chili, fry until onion turns soft.
Now add the carrot, salt and corn, fry for a minute. Pour in 2 cups of water and the drained rice.
Bring to boil and cook until water evaporates. Using the lowest heat, cover the pot and cook for another 5 minutes.
Fluff with a fork and place onto a serving plate. Garnish with fried onion if desired.