tl;dr

I’ve struggled with this in the past, usually getting the quantity of water/stock/time/heat just right. Last night I tried this recipe from Delia Smith and it worked flawlessly. Here’s exactly what I did:

1. soak 275ml of Basmati rice for 1/2 hr in a few changes of water (Delia says this is not necessary)
2. grind 2 cardamon pods, 3/4 tsp cumin seeds, 1/2tsp coriander seeds
3. using a large frying pan with a lid, toast the spices for 1 min over a high heat
4. reduce heat, add 1tbsp groundnut oil and one small finely chopped onion, fry for 3 min
5. add rice to pan and toss to cover the rice in the oil
6. add one pint of boiling water with one chicken stock cube dissolved in it (supposed to make 3/4 of a pint, so it’s weak stock)
7. add one bay leaf and a 1 inch piece of cinnamon stick
8. stir the rice just once, gently
9. put the lid on (I wrapped it in a teatowel for a tight fit) and put on your smallest hob on the lowest heat
10. after 15 min, all the liquid was absorbed (40min for brown rice says Delia)
11. it’ll keep with the lid on like that for a while
12. before serving, fluff the grains with a fork

Delia says this serves “four to six”. I say it serves three, maybe four, because I am fat. It could probably use some saffron or yellow food colouring for cosmetic purposes, but it tasted very nice. Compared to what I did in the past, using a broad frying pan and not stirring it were probably the reasons this came out better.

Food, Games