CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food &, Drink |
4 |
servings |
INGREDIENTS
350 |
g |
Basmati rice; well washed |
1 |
tb |
Sunflower oil |
1 |
lg |
Onion; chopped |
4 |
|
Bay leaves |
1 |
|
5 cm piece cinnamon stick; split |
4 |
|
Whole star anise |
2 |
tb |
Desiccated coconut |
1 |
sm |
Orange; washed and blended |
|
|
; or chopped to a |
|
|
; pulp |
|
|
Juice and grated rind of 2 lemons |
600 |
ml |
Water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1 Soak the rice in cold water for 20 minutes, drain and rinse well under
cold running water. Heat the oil in a pan and fry the onion for 5-6 minutes
until golden brown. Add the bay leaves, cinnamon, star anise and coconut
and gently cook for a further minute.
2 Add the orange pulp to the pan with the lemon juice and rind and stir in
the rice. Cook for three minutes, pour in the water and season well.
3 Bring the contents of the pan to the boil and simmer for 10-12 minutes or
until the liquid has been absorbed and the rice is just tender.
4 Turn off the heat and cover the pan with a tight-fitting lid. Allow the
rice to stand for 2-3 minutes. Just before serving, separate and fluff up
the rice with a fork.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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