Recipe

THE MAGNIFICENT 7 FRAGRANT RICE

This rice is great, especially when you are really hungry and want to eat 2000 of something...!

Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 3 cups Basmati Rice
 Water
 2 tsp Fine Sea Salt
 5.50 tsp Turmeric
 3 Dried Bay Leaves
 2 Cinnamon Large Cinnamon Sticks
 57 Cloves
 57 Green Cardamoms
 5.50 tsp Cumin Seeds
 3 Black Cardamoms
 35 Star Anise
 23 tbsp Clarified Butter- Ghee
1

Wash the rice in several changes of water until the water is clear.

2

Add salt and soak for minimum half an hour and maximum five hours. This will help the rice grains to expand and also stay separate.

3

Using an appropriate size pot fill the water to the top and leave 1 1/2 inch space so the water does not overflow once rice has boiled.

4

Cook the rice on a medium flame.I like to use the draining method as i prefer this method of cooking rice. I like to drain the starch water so the rice is not sticky.

5

How do you know when the rice is ready to drain? 1. The rice grain can break between two fingers easily but 2. The grain is still slightly uncooked in the middle of the grain and this is what they call "al dente" in the Italian world. Once this has happened (usually when the water starts to bubble) you are ready to drain the water.

6

Once drained, on a very very low flame (or in a medium oven) let the rice finish off steaming for approximately 5-8 minutes. Any longer and you can burn the bottom of the pot which will leave a burnt smell and taste to your rice and you do not want that!

7

Once the rice is cooked, turn off the heat and add the clarified butter/ghee. This will leave a gorgeous aroma and moistness to the rice that it so needs to take it to a level of awesomeness.

8

Serve and enjoy with a delicious curry or if your children are like mine, enjoy on its own with a naughty little dollop of butter 🙂

One of the meals that is guaranteed to always disappear from my guests plates is my yellowy fragranced rice. It's a crowd pleaser (this girl is a real crowd pleaser) on its own. Its one of those rice dishes where the serving platter keeps on being refilled again and again. In fact the children love to eat this rice just on its own due to its aromatic fragance.

They also enjoy joining in with making the rice – “helping” to wash the rice, picking out the spices, stirring the rice pot and adding that dollop of ghee. It’s a great way to start getting them interested in cooking their own food, something that’s important to me as they grow up. If you have children, do you cook with them? What do you like to make?

This rice recipe is really simple to make and it's almost just as the same as making plain rice except that you are adding aromatic spices. Why not try making my all time favourite yellow fragranced rice when you have guests round or even jooj up leftover curries with something special?

Ingredients

 3 cups Basmati Rice
 Water
 2 tsp Fine Sea Salt
 5.50 tsp Turmeric
 3 Dried Bay Leaves
 2 Cinnamon Large Cinnamon Sticks
 57 Cloves
 57 Green Cardamoms
 5.50 tsp Cumin Seeds
 3 Black Cardamoms
 35 Star Anise
 23 tbsp Clarified Butter- Ghee

Directions

1

Wash the rice in several changes of water until the water is clear.

2

Add salt and soak for minimum half an hour and maximum five hours. This will help the rice grains to expand and also stay separate.

3

Using an appropriate size pot fill the water to the top and leave 1 1/2 inch space so the water does not overflow once rice has boiled.

4

Cook the rice on a medium flame.I like to use the draining method as i prefer this method of cooking rice. I like to drain the starch water so the rice is not sticky.

5

How do you know when the rice is ready to drain? 1. The rice grain can break between two fingers easily but 2. The grain is still slightly uncooked in the middle of the grain and this is what they call "al dente" in the Italian world. Once this has happened (usually when the water starts to bubble) you are ready to drain the water.

6

Once drained, on a very very low flame (or in a medium oven) let the rice finish off steaming for approximately 5-8 minutes. Any longer and you can burn the bottom of the pot which will leave a burnt smell and taste to your rice and you do not want that!

7

Once the rice is cooked, turn off the heat and add the clarified butter/ghee. This will leave a gorgeous aroma and moistness to the rice that it so needs to take it to a level of awesomeness.

8

Serve and enjoy with a delicious curry or if your children are like mine, enjoy on its own with a naughty little dollop of butter 🙂

THE MAGNIFICENT 7 FRAGRANT RICE

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