Inspired by a recipe from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni, in hot weather this rice begs to be served at room temperature. It is a foil for the rest of the menu, excellent with the cantaloupe, the raita, and the ribs.
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The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.
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Serve this warm or at room temperature.
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Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice ensures that they will be exceptionally creamy and have a very pure flavor.
With this stuffing you could skip the turkey. Yes, it's a long list of ingredients, but this is a winner. Our old friend Herman Merkin mastered this mix. He brought it to our first married Thanksgiving. We've been making it ever since.
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