Fragrant basmati rice

Preparation info

  • Difficulty


  • For

    four to six

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

A good-quality basmati rice has such an exquisite fragrance and flavour in its own right that you don’t want to mess with it too much. This recipe, which we’ve always served with the tofu-cashew fritters, simply adds a few subtle flavours which go well with the coconut-stewed vegetables that also accompany the fritters.


  • 400 g basmati rice
  • ½ tsp fennel seeds
  • ½ tsp black mustard seeds
  • ½ tsp yellow mustard seeds
  • rind and juice of 1 lime
  • ½ tsp salt
  • 700 mls boiling water


OVER A MEDIUM HEAT toss the rice and the seeds in a little oil for a few minutes, then add in the rest of the ingredients and stir until the water comes back to the boil this will take only a few seconds. Cover and simmer on very low heat for 10 minutes. Leave undisturbed for a further two to five minutes, before uncovering and fluffing up the rice with a fork.