Rice cooked with whole spices

PUBLISHED: 17:16 17 January 2008 | UPDATED: 14:21 04 May 2010

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

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

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