Baked fragrant rice

  •
  • Effort icon Easy
  • August 2010
Baked fragrant rice
  • Effort icon Easy
  • August 2010
  • Serves icon Serves 4
  • Time icon Takes 5 min to make, 25 min to cook

Serve this fragrant rice with Thai green chicken curry, quick Thai salad and mango fools.

Nutrition: per serving

Calories
388kcals
Fat
14.7g (3.2g saturated)
Protein
13.7g
Carbohydrates
49.3g (2g sugar)
Salt
0.8g
Calories
388kcals
Fat
14.7g (3.2g saturated)
Protein
13.7g
Carbohydrates
49.3g (2g sugar)
Salt
0.8g
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Ingredients

  • 1 tbsp olive oil
  • Knob of butter
  • 6 shallots, thinly sliced
  • 2 tsp cumin seeds
  • 250g basmati rice
  • 50g toasted flaked almonds
  • 550ml chicken stock, hot
  • 2 dried kaffir lime leaves (from Asian supermarkets, Waitrose or thaitaste.co.uk)

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Heat the oil and butter in an ovenproof sauté pan and soften the shallot for 5 minutes, allowing it to colour a little. Stir in the cumin seeds for the final minute. Stir through the rice and almonds.
  2. Pour over the stock, add the lime leaves, season, then bring to the boil. Cover with a tight-fitting lid or foil. Cook in the oven for 20 minutes until the rice is tender and the stock absorbed. Adjust the seasoning. Keep covered until ready to serve.

delicious. tips

  1. To freeze: spread the cooked rice on a baking tray to cool quickly, then freeze in a plastic container for up to 2 months. Defrost thoroughly and reheat until piping hot.

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