Fragrant basmati rice
Preparation info
Difficulty
Easy
For
four to six
Appears in
The Café Paradiso Cookbook
By Denis Cotter
Published 1999
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.
Ingredients
400 g ½ tsp ½ tsp ½ tsp - rind and juice of
1 ½ tsp 700 mls
Method
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.
© 1999 All rights reserved. Published by Cork University Press.