I was making a lamb curry and needed a side dish to go with it. I half-remembered a recipe from Nigel Slater’s Appetite for a rice dish flavoured with aromatic spices. The spices are the kind you’d find in Asian dishes: cumin, coriander, cinnamon, star anise. I used basmati rice, which has a lovely fragrance of its own.
- 1 dsp cooking oil
- 1 cinnamon stick
- 6 cloves
- 6 cardamoms
- 1 star anise
- a handful of sultanas
- Enough basmati rice to fill a saucepan up to about half an inch
- Twice as much cold water by volume as rice
- Salt to taste
- Warm the oil in a saucepan and add all the spices.
- When you can smell the aroma of the spices, add the rice and stir well to coat in the scented oil.
- Add the water, sultanas and salt.
- Cover and bring to the boil.
- Simmer for ten minutes. Do not remove the lid.
- Turn the heat off and leave the pan alone for another ten minutes. Do not remove the lid or move the pan.
- Fluff up the rice with a fork, removing the spices, if you don't want to be fishing them out when you're eating.
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