Fragrant Rice
This recipe for a fragrantly spiced rice has been extracted from a Rick Stein Kedgeree recipe.
350g long grain rice
600 ml stock
1 clove
1 cardamom pod
a pinch of turmeric
40g of butter
Turn the oven on to 200C. Heat the stock. Melt the butter in a casserole with a lid. Add the spices and stir for about a minute. Then add the rice, again stirring for about a minute. Pour in the stock, bring to the boil, stir it to avoid rice sticking to the bottom, put the lid on and put in the oven for 16-17 minutes. It should come out as perfectly cooked, delicately spiced, yellow rice.
350g long grain rice
600 ml stock
1 clove
1 cardamom pod
a pinch of turmeric
40g of butter
Turn the oven on to 200C. Heat the stock. Melt the butter in a casserole with a lid. Add the spices and stir for about a minute. Then add the rice, again stirring for about a minute. Pour in the stock, bring to the boil, stir it to avoid rice sticking to the bottom, put the lid on and put in the oven for 16-17 minutes. It should come out as perfectly cooked, delicately spiced, yellow rice.
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| Not my picture, or this recipe. Sorry about that. |
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