Baked fragrant rice
- Published: 31 Jul 10
- Updated: 18 Mar 24
Serve this fragrant rice with Thai green chicken curry, quick Thai salad and mango fools.
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Serves 4
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Takes 5 min to make, 25 min to cook
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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)
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Method
- 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.
- 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.
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- Recipe from August 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 388kcals
- Fat
- 14.7g (3.2g saturated)
- Protein
- 13.7g
- Carbohydrates
- 49.3g (2g sugar)
- Salt
- 0.8g
delicious. tips
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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