New method: weigh 250 g of water for 100 g of California white basmati rice. Bring to a boil. Medium heat for 10 minutes (use timer) then turn off and let sit without opening lid for at least 10 minutes.
Chop a green pepper and onion, lightly sauté in olive oil.
Add 1T of garam masala, 1 t of smoked Spanish paprika, pepper, garlic, and 1 t. minced or grated fresh ginger. Cook for a minute, then add 6 oz. of chopped tomatoes. When warm. about 5 minutes before you’re ready to serve, add 4T of cooked and mashed winter squash mixed with 4 T of plain yogurt – a Colorado substitute for coconut milk. Warm through, and served on rice with a handful of fresh arugula on top.