Tuesday, February 07, 2006

spiced pilau rice recipe

since i've mastered the pilau rice, i want to share its simplicity and beauty with the world. lovely to serve with curries and spiced dishes.

10 fl oz (275 ml) long-grain white rice (basmati preferred), level in a glass measuring jug
20 fl oz (570 ml) boiling water, level in a glass measuring jug
1 T. groundnut/peanut oil
1 small onion, finely chopped
1 inch whole cinnamon stick
3/4 t. cumin seeds, crushed
2 cardamom pods, crushed with a pestle and mortar
1 dessertspoon ground turmeric
1 bay leaf

heat the oil in a thick based frying pan and soften the onion in it for about 3 min. then stir in the spices, bay leaf and salt and allow a min. or 2 while the heat draws out their fragrance. next stir in the measured rice, and when it is well coated with oil and spices, pour in the boiling water. stir once, put on a tight fitting lid, and simmer gently for 15 min. or until the rice is tender. tip into a serving dish, cover with a tea towel for 5 min., then fluff with a skewer and remove cinnamon and cardamon pods before serving.

credit for the above recipe should go to delia smith, the all knowing culinary genius of norwich.

1 comment:

Anonymous said...

Hi Tom,

We are in Monte Carlo. Tonight we are catching the sleeper to Napoli where we meet Rick.