What is unique about the KHAZANA SMOKED BASMATI is that the already scented Basmati (with the compound 2-acetyl-1-pyrroline) is smoked over fragrant wood, to increase its fragrance. I find it absolutely perfect with grilled or broiled meats since it retains its slightly smoked aroma with the already scented character of basmati. If you thought that rice was only white, please think again, since this elegant, long grain, fluffy rice is wonderful just cooked simply with water, a bit of salt and a pat of butter.

I like cooking it the Chinese way, after washing and soaking, with about one finger joint level of water above the rice, the salt and butter, brought to a boil, the heat turned down to low and waiting until little craters form in the rice surface. Then you simply turn off the heat, cover the pot with a cloth covered lid and let rest for about 15 minutes. No peeking! Then lift off the lid and fluff with a fork and serve. One cup of Khazana rice will make ample rice for 2-3 diners. But making more, for left overs will allow you to make an especially favorite dish of mine: Elizabeth David’s recipe for Rice with egg: Uovo al riso.

The recipe is simplicity itself. Take as many eggs as diners. Boil the eggs for 4 minutes, so the yolks remain liquid. Cool them in cold water and then shell carefully. Halfway fill individual ramekins or souffle dishes previously buttered and dusted with grated Parmigiano with leftover cold rice. Place the shelled egg on top of the rice. Drizzle a tablespoon of clarified butter and a sprinkle of Parmigiano on the egg and rice. Put into a shallow pan with enough boiling water to come up halfway to the dishes. Cover and steam for 5 minutes. Remove carefully and set before the diners. A grind of Red Kampot pepper or a light sprinkle of the salted green Kampot peppercorns will do harm.

Darrell Corti