Preparation

• Heat oil in medium heavy saucepan over low heat.
• Boil for 3 minutes, add the milk and return to a boil.
• Add salt to rice and stir constantly while cooking for about 5 minutes until it begins to color.
• Add water, stir, cover, and cook over lowest possible heat 20-25 minutes until rice is almost done.
• Stir in the peas, turn off the heat, and let it sit covered for about 5 minutes.
• Fluff with a fork, add mint leaf for garnishing and serve with cucumber, onion raita.