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Spiced basmati rice

The finest way to cook rice - sublime

400-500 ml finest white basmatic rice (use a meauring jug)
3 tbsp vegetable oil
I small onion, peeled and very finely chopped
fresh green chilli, finely chopped
1 clove garlic, very finely chopped
tsp garam masala
Good stock (vegetable or chicken), about a pint

Pick over the rice and put it into a bowl. Wash gently in several changes of water. Drain. Add fresh water to cover, and let the rice soak for half an hour. Then leave to drain for 15 minutes.

Heat the oil, and saut the onion until lightly browned. Add the chilli, rice, garlic and garam masala. Stir gently for 3-4 minutes until all the grains are coated with oil, making sure nothing sticks.

Transfer the rice to an ovenproof dish, and add the stock so that it just covers the rice. Cover tightly with silver foil. This much can be done ahead of time.

Bake the rice in a medium oven (180 C) fo half an hour, or until cooked (may take longer if the stock cools before you bake).

Serves 4.

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