Special rice

This is a way of cooking rice so that it looks attractive, when you’ve worked a bit harder at the main course and want the rice to complement your efforts. It’s not difficult, but worth the extra few minutes it takes to make it.  Obviously, the ingredients aren't going to combine that well with your Spanish stew, but it will pretty much go with any recipe that originates east of Italy.  It was intended as a sort of Indian pulao.

Serves 2

 

Ingredients

 

knob of butter OR 2 tsp olive oil

1/2 cup rice

1/4 tsp turmeric

1¼ cups water

2 tbsp raisins

1/4 tsp dried, minced garlic

1 tbsp dried onion OR 1/4 onion, sliced

1 cardamom pod

2 cloves

 

Method:

• Melt the butter in a saucepan and gently fry the rice and turmeric for a couple of minutes.
• Add the water and while it’s coming to the boil, add the raisins, garlic, onion and spices.
• When the water has boiled, stir, cover and simmer for 35 minutes.
• By now most of the water should be absorbed. Take the rice off the heat and leave it for a further 5 – 10 minutes to finish cooking.
• Remove the cardamom and cloves before serving.

You will find many more rice recipes here