Savoury Rice with Turmeric

Place rice and 1 tsp. salt in a bowl or large jug, half cover with cold water and add just off the boil hot water to cover well. Leave to soak for about 15 minutes or ½ hr. Pour into sieve and rinse under cold water, leave to drain for at least 5 minutes.

Melt about 1 tbsp. olive oil together with the butter in a pan. Gently fry the onion until soft.

Add the 2 cups of water to the pan, together with the vegetable stock powder, sprinkle in the turmeric and a generous amount of seasoning. Bring to the boil.

When the water is boiling, add the rice, stir gently and put on the lid. Let it boil gently until bubbles appear on the surface. Dot some knobs of butter over the surface of the rice and turn down the heat. Let it continue slowly to absorb the water and butter. 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 yellow-coloured rice is nice served with the Lamb with Chickpeas recipe.

The rice may be served for special dinner parties by spooning it into a small round dish, inverting a plate over it and turning it over to form a neat mound.