Recipe Inspiration

Ingredients...

40ml vegetable oil

2 cinnamon sticks

8 cardamom pods

600g basmati rice

1.2ltr boiling water

20g Essential Cuisine Light Vegetable Stock Mix

75g fresh coriander, chopped

Method...

1. Wash the rice under cold water in a sieve until the water runs clear, allow to drip dry

2. In a suitable pan with a tight fitting lid, heat the oil over a medium heat, add the spices and fry for 1 minute

3. Add the rice and stir thoroughly to coat in the spice flavoured oil, add the boiling water and Essential Cuisine Light Vegetable Stock Mix bring to the boil, cook until nearly all the water has been absorbed and air holes are beginning to appear

4. At this point put the lid on the pan, take off the heat, standing for five minutes

5. Stir through the chopped coriander and serve as required

Chefs Tip

Great accompaniment to any asian style curry!