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Ingredientes
- 220 gm Basmati or possibly other highquality long grain rice
- 1 Tbsp. oil or possibly butter
- 5 x cm cinnamon stick
- 1 x bay leaf
- 550 ml water
- Salt
- 1530 gm butter to finish
Direcciones
- Tip the rice into a sieve and rinse thoroughly.
- Leave to drain and dry for at least 20 min.
- Heat the oil or possibly butter over a medium heat and add in the rice cinnamon stick and bay leaf. Stir for 1 minute.
- Pour in the water and season with salt.
- Bring up to the boil then reduce heat as low as possible.
- Cover the pan and leave to cook for 10 min without disturbing.
- Test a few grains of rice approx they should be just al dente ie still slightly hard to the bite.
- The liquid should all have been absorbed. If necessary uncover and cook off any excess quickly.
- Spoon the rice (with the cinnamon stick and bay leaf) into a shallow dish dot with the extra butter then cover loosely with foil.
- Place in a low to medium oven (it shouldn't be too warm) and leave for 510 min to steamfinish.
- Fluff up with a fork and serve.
- Serves 46
- Sophies notes:This method may seem longwinded but it produces perfect separate grains glistening light and delicately flavoured approx an ideal accompaniment to a hundred and one dishes. It can be adapted to any quantity: just measure the rice in a measuring jug then add in twice the volume of liquid. If you wish add in a shake of turmeric as the rice cooks to colour it yellow.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 925 | |
| Calories from Fat 919 | 99% |
| Total Fat 104.58g | 131% |
| Saturated Fat 65.59g | 262% |
| Trans Fat 0.03g | |
| Cholesterol 274mg | 91% |
| Sodium 736mg | 31% |
| Potassium 32mg | 1% |
| Total Carbs 0.33g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 1.11g | 2% |
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