This is very easy to do and adds an extra dimension to rice. I often serve this with curries such as my brinjal curry.
Ingredients
Method
Notes
30 g butter or ghee
0.5 tsp ground nutmeg
1 cinnamon quill
6 cloves
0.5 tsp turmeric
200 g basmati rice
0.5 tsp salt
350 ml boiling water
- Melt the butter
- Stir in the spices and cook for a few seconds.
- Stir in the rice and ensure that it is well coated with the butter or ghee (or oil if you prefer the vegan version)
- Add boiling water and salt. Quickly return to the boil. Place a lid on the pan and reduce the temperature to as low as possible
- Simmer very gently for 10 minutes.
- Turn off the heat. Leave the lid on the pan and let stand for a further 10 minutes.
- Fluff up the rice with a fork before serving.
- Goes really well with aubergine (brinjal) curry.
If you want to keep this vegan, you can replace the butter/ghee with 2 tbs of a neutral oil, such as sunflower.
I always prefer whole spices. I have a little nutmeg grinder, which means I can grind nutmeg when I need to. A handy liitle gadget.
Some recipes suggest that you should rinse basmati rice before cooking. However, I do not find this necessary.
Lay out now working fine on my phone and recipes looks great. I often cook the an aromatic rice recipe you taught me at the Quarry, with star anise and orange but without turmeric.
Glad that the layout is working fine for you now. Wow it is a long time since I have done the orange rice recipe.