Author adapted from "Provence to Pondicherry: Recipes from France and Faraway" by Tessa Kiros
Ingredients
3tablespoonsuncooked white rice
3tablespoonsground coriander
2 1/2tablespoonsground cumin
1tablespoonground yellow mustard
1tablespoonsground fenugreek
1/2tablespoonfennel seeds
1/2tablespoonfreshly ground white peppercorn
2tablespoonsturmeric
1teaspoonallspice
Instructions
Toast the rice in a dry frying pan over medium heat for 4-5 minutes or until lightly golden. Stirring and watching closely to prevent burning. Spread on a plate to cool completely.
In a spice grinder or small food processor, grind the rice.
In a small bowl, mix the spices and ground toasted rice together.