CARAMELISED BASMATI RICE

I promised I’d post this recipe. So, here’s a way to prepare rice quite differently to what we Westerners know. Traditionally, in India, this is most often served with dhansak, a Persian-introduced dish that seems to use just about every vegetable you can get your hands on. It requires the caramelisation of sugar in the hot oil before cooking the rice. It’s particularly nice as an accompaniment to any curry, though.

Ingredients

• 1 cup basmati rice, washed and soaked for 30 minutes
• 3 Tablespns vegetable oil
• 4 teaspns granulated sugar, white or raw
• 5 green cardamom pods, bruised
• 3 cm piece cinnamon stick
• 4 cloves
• 1 bay leaf, crumpled
• ½ teaspn salt
• 2 cups hot water

Method

Drain the rice in a colander or sieve.

In a heavy, large lidded pan, heat the oil. When oil is hot, add the sugar, and wait until it is caramelised. No need to stir.

Reduce the heat to low and add the spices and bay leaf. Let sizzle for about 20 seconds, then add the rice and salt. Fry gently, stirring, for 2 to 3 minutes.

Pour in the water, raise heat and bring to the boil. Let boil for 2 minutes, then turn heat right down to very low.

Cover the pan and cook for 8 minutes.

Take the pan off the stove without touching the lid and let stand for 8 minutes.

Remove the lid and gently fluff the rice up with a fork.