- a mugful of American long grain rice
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 cinnamon stick
- 6 cardamom pods
- 1 tsp cumin seeds
- large handful of sultanas and roasted cashew nuts
Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.