Perfect rice, with no draining required and perfect every time!
1/2 mug basmati rice (for a more authentic flavour and texture it is best not to use easy-cook rice; however, it will still work and be very tasty if you do)
half onion sliced / 4 mushrooms / handful peas (all optional)
1 medium onion, finely chopped
1 tsp cumin seeds
4 cardamom pods (optional)
1 cinnamon stick (optional)
1 mug cold water
1. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.
2. Cook the onion and veggies in oil or butter for a few minutes until softened. Add the spices and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. Turn the heat down to lowest setting and leave to cook until no water is left, you see holes starting in the rice.
3. Turn off the heat but don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.
4. The rice should have absorbed all the water and will just need fluffing up with a fork.
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