• Ingredients: 34
  • Serves: 4
  • Prep: 15 min
  • Bake: 25 min

Cumin-scented herbed rice with long-grain white rice, cumin seeds, corn oil, fat-free chicken broth, scallions, thinly sliced, chopped fresh cilantro. To make this cumin-scented herbed rice for 4 persons you will need 15 min for preaparation and 25 min for baking.

Ingredients

  • 2/3 cup long-grain white rice
  • 1/2 tsp. cumin seeds
  • 1/2 tbsp. corn oil
  • 2/3 cup fat-free chicken broth
  • 2 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro

For the ice cream

  • 4 oz. cherries, pitted
  • 1 cup dry sherry
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 3/4 cup sugar
  • 1/2 fresh vanilla bean, split in half lengthwise and seeds scraped
  • 1/4 tsp. almond extract
  • 1/2 cup toasted sliced almonds
  • 8 large egg yolks

For the cake

  • 11 oz. bittersweet chocolate, such as Hawaiian Vintage Chocolate
  • 10 tbsps. unsalted butter
  • 1/2 dried pasilla chile, seeded
  • 1/2 dried ancho chile, seeded
  • 10 tbsps. sugar
  • 1/2 tablespoon canela or 3/4 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 2 tbsps. pumpkin seeds
  • 9 large eggs
  • 1/2 tbsp. pure vanilla extract

For the tamarind anglaise

  • 1 cup heavy cream
  • 3 tbsps. sugar
  • 1/4 tsp. pure vanilla extract
  • 1/4 cup tamarind paste
  • 2 large egg yolks

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Wash rice in several changes of cold water in a bowl until water runs clear and drain well in a sieve.

    For this step you will need

  2. Step 2 Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.

    For this step you will need

  3. Step 3 Fluff rice with a fork and let stand, covered, off heat up to 10 minutes. When ready to serve, stir in scallions and cilantro.

    For this step you will need