Savory Soya Sunga Rice

1Rinse the rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear, then soak it in water (4 cups) for 30 minutes. Drain and set aside.

2In a large pot, heat the oil (2 tablespoons) over medium heat. Add the chopped onion (1 large) and sauté until it becomes translucent and slightly golden, about 5-7 minutes.

3Stir in the garlic powder (1 teaspoon), cumin powder (1 teaspoon), turmeric powder (½ teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Cook for another minute until fragrant.

4Add the soya sunga (1 cup) to the pot and stir well to combine with the onion (1 large) and spices. Cook for 2-3 minutes, allowing the soya sunga (1 cup) to absorb the flavors.

5Pour in the 4 cups of water (4 cups) and bring to a boil. Once boiling, add the drained rice (2 cups) and stir gently.

6If using, add the peas and chopped carrots (½ cup) at this stage. Stir to combine.

7Reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the rice (2 cups) is cooked and the water (4 cups) is absorbed.

8Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice (2 cups) with a fork before serving.