Fragrant Rice
Ingredients
- 300 gr. (10½ oz.) Basmati or Long Grain Rice
- 1 tbsp. olive oil
- 25 gr. (1 oz.) butter
- ¼ tsp. turmeric
- 6 green cardamom pods
- 2" piece cinnamon stick
- 1 medium size bay leaf
- 3 cloves
- ¼ tsp. salt
- 2 x amount water to rice
- (see recipe how to measure)
- 2 tsp. vegetable stock powder
Method
Measure the rice into a cup, then, when you come to add the water, use the cup to add twice the amount of water to rice.
Melt the olive oil, together with the butter, in a pan. Add the spices, then stir in the rice, coating it well with the oil and butter. Add ½ tsp. salt, the water and the stock powder, stir round gently. Cover, bring to the boil, then turn down the heat and let it slowly absorb all the water.
You can tell when all the water has been absorbed if you place a spoon gently into the rice and feel if there is any more water at the bottom of the pan.
When all the water has been absorbed, turn off the heat and let it rest with the lid on for at least 10/15 minutes.
This fragrant rice is good served with Madras Curry.
The rice can be served by spooning it into a small round dish, inverting a plate over it and turning it over to form a neat mound.
