Spiced Coconut Rice (serves 4)
300 ml Basmati rice (measured in a pint jug)
300 ml coconut milk
150 ml water
1 tsp cumin seeds
1 piece cinnamon stick
6 cardamom pods
1 bay leaf
1/2 – 1 tsp salt
Measure the rice in the measuring jug and rinse under running water several times until the water runs clear and then soak the rice in 500 mls water for 30 minutes. Drain the rice into a sieve. Measure the coconut milk and water into the measuring jug.
Melt the butter into a medium sized pan, when it’s foaming add the spices and cook gently for a minute or so until they release their delicious smells. Add the rice and stir carefully until the rice is coated in the spicy butter. Add the coconut milk and water mixture and the salt to taste. Stir once to make sure the rice is all covered. Bring to the boil. Cover the pan tightly with foil. Turn the heat to low and cook the rice for 25 mins. Remove from the heat and take off the foil and cover with a clean tea cloth and leave to stand for 5 mins before serving.
Tip: If you would prefer to make this without the coconut milk just omit and use 45o ml of water. It is just as delicious.