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Fragrant Rice

Serves 6
Preparation time: 30 minutes
Cooking time: 25–30 minutes

Ingredients

  • 1½ cups raw rice, e.g. Basmati
  • 2 tablespoons mustard seed oil, canola oil or canola margarine/spread
  • 1 small onion finely chopped (about 25g)
  • 1 clove garlic crushed
  • ½ teaspoon finely chopped ginger
  • 3 cardamom pods, bruised
  • 3 cloves
  • 4½ cm (2 inch) cinnamon stick
  • (You can substitute powdered mixed spices if desired, although they won’t taste as good)
  • ½ teaspoon powdered turmeric
  • 3 cups water
  • 1 small stock cube
  • ½ cup frozen peas
  • ½ cup corn kernels
  • 60g cashew nuts, lightly toasted
  • 60g sultanas or raisins

Method

  1. Wash rice and leave it to drain in a sieve for as long as possible (ideally 30 minutes).
  2. Heat the oil in a saucepan and sauté the onions. Then add the garlic, ginger and spices and fry gently for about 1 minute.
  3. Stir in the rice until well coated with the spiced oil. Add water and bring to the boil.
  4. Reduce to very low heat immediately, cover pan and cook for 10 minutes. Stir in the frozen vegetables, cover and cook for a further 5 minutes.
  5. Remove saucepan from heat and allow to stand for about 5 minutes.
  6. Uncover saucepan, fluff rice with fork and stir in the toasted nuts and sultanas or raisins. Remove spices before serving.
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