Make rice more interesting!

These dishes all use Basmati Rice, which is a long grain rice much favoured in Indian cookery and is readily available in all sizes. The quantities are enough for about four people as an accompaniment to a meal, but you can make more or less by adjusting quantities accordingly.

All these dishes are cooked in the oven in a flameproof dish with a close fitting lid. The rule on the balance of water to rice is to measure both by volume at a ratio of three parts rice to four parts boiling water.

Plain Steamed Rice

9fl.oz of basmati rice (measured in a measuring jug)
12fl.oz of boiling water
½tsp of sea salt

Place the rice in the bottom of the dish, sprinkle over the salt and add the boiling water. Cover the lid and place in a preheated oven at 150ºC (electric fan oven) or equivalent. Cook for about 25 minutes. The rice is ready when all the water has gone. Remove the lid and "fluff-up" before serving.

Cocoanut Rice

As above, but add a ¼ of the quantity of liquid as creamed cocoanut, i.e. if using 12fl.oz of liquid, make that 3fl.oz of creamed cocoanut and 9fl.oz of boiling water. Proceed as for steamed rice above.

Fried Rice

In the flameproof pan, heat a little ghee (if you prefer, use sunflower oil but ghee imparts a wonderful flavour). Into the hot fat, add 3 cloves, 5 black peppercorns, 3 cardamom seeds and a small piece of cinnamon. As soon as the cloves swell, add the rice and stir to ensure the grains are coated (fried). Sprinkle over the salt and add a third of a teaspoon of haldi (turmeric), this will add a yellow colour to the finished dish. Remove from the heat and add the boiling water, then proceed as for steamed rice.

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