Rice

¼ l rice
2 table spoon butter or ghee
3 cloves
3 pepper grains 
3,5 dl grated carrots using a microplane grater
3 table spoon coconut
½ l water
1¼ l teaspoon salt
2 table spoon raisins rozinek
½ teaspoon cinnamon powder

Rinse rice and leave it to dry. Grind the cloves and pepeer. Heat pan with ghee or butter and roast coconut with grinted seasoning. Add rice. Roast for 2 minutes, add boiled water, salt, carrots and boil. Cover with pot lid and cook for 20 minutes on low heat. Check if the rice is cooked, turn off the heat and leave for 5 minutes.

¼ l long-grain rice
½ l water
2 table spoon ghee or vegetable oil
1 teaspoon cumin
6 cloves
2,5 cm cinnamon bark
¾ teaspoon salt
¼ teaspoon turmeric
3 table spoon of chopped celery leaves, parsley or coriander

Rinse rice and leave it to dry. Heat pan with ghee or oil, add cumin, cloves and cinnamon. Roast until cumin doesn't get brown. Don't burn it! Add rice, mix for 2 minutes. Add boiling water, salt, pepper, turmeric and green leaves. Mix and boil it. Cover with pot lid, reduce the heat and cook for 20 minutes. Check if the rice is cooked, turn off the heat and leave for 5 minutes.

2 dl rice
4 dl water
100 g butter
½ teaspoon salt

Rinse rice and leave it to dry. Heat pan with butter and roast the rice. Add water and salt. Cover with pot lid and cook for 15-20 minutes until water is boiled off. Check the rice is cooked by squeezing of a grain. There should be no raw rice kernel on your fingers. Turn off the heat and leave for 5 minutes under pot lid.

¼ l rice
1 dl peanuts (whole or grated)
paneer from 2 l of milk
½ l water
¾ teaspoon salt
3 table spoon ghee or oil

Heat pan with ghee or oil, roast peanuts, add rice and roast. If you want to use paneer, roast it separatly and then mix it with rice, add boiling water, salt and cook for 20 minutes on low heat.