Rice cooked with whole spices
Ingredients: 250g (8oz) white or brown Basmati rice 1 tbsp vegetable oil 4 whole cloves 6 black peppercorns 3 green cardamom pods 1 piece of cinnamon stick 2 bay leaves 1 tsp salt Method: RINSE the rice in a sieve under cold running water, drain well. He
Ingredients:
250g (8oz) white or brown Basmati rice
1 tbsp vegetable oil
4 whole cloves
6 black peppercorns
3 green cardamom pods
Most Read
- 1 Vehicles, greenhouse and fence 'smashed' in Royston
- 2 Former company boss fined after illegal waste dumped at quarry
- 3 Stansted Airport and Cambridge trains disrupted after tree falls on tracks
- 4 Royston Town happy to be a breeding ground if it helps their own progression
- 5 Herts police officers shared rape 'jokes' and bestiality porn on WhatsApp
- 6 IN PICTURES: A Cambridgeshire showcase at the inaugural County Day
- 7 A505 long delays between Royston and M11 motorway at Duxford
- 8 Bank of England warns people have 100 days to use old £20 and £50 notes
- 9 Artists open up in record numbers for Cambridge Open Studios 2022
- 10 Met Office weather: Yellow thunderstorm warning for East of England
1 piece of cinnamon stick
2 bay leaves
1 tsp salt
Method:
RINSE the rice in a sieve under cold running water, drain well. Heat the oil in a saucepan and when hot, add the whole spices.
Fry for about 10 seconds, then add the rice and fry, stirring, until the grains are coated with oil.
Add 12 fl oz water and the salt. Stir well and bring to the boil.
Cover tightly and reduce the heat to very low.
Cook for about 20 minutes or until the rice grains have absorbed all the water and are soft.
Just remember to avoid eating the spices whole when you serve this: they are easy to spot.
This amount will serve four people.
JUDY BROADWAY
