5 cm
1
tablespoon
2
1
2
2 cm
1
tablespoon
225 g
1 teaspoon
1
tablespoon
2
tablespoons |
cinnamon
stick
coriander
seeds, lightly crushed
whole star
anise
small
onion, chopped
cloves
garlic, chopped
piece
fresh root ginger, chopped
vegetable
oil
long grain
white rice, rinsed
dark soy
sauce
candlenuts
nuts or cashew nuts
raisins
seeds from
1 green cardamom pod, lightly crushed |
Method :
-
Put cinnamon, coriander, cardamom
seeds and star anise in a saucepan.
-
Add 800 ml water and simmer
uncovered until reduced to 450 ml.
-
Set aside to cool, then strain.
-
Put onion, garlic and ginger in a
blender and mix to a paste, adding a little of spiced water if
necessary.
-
In a saucepan, heat oil over medium
high heat.
-
Add paste and fry for 3-4 minutes,
stirring occasionally.
-
Stir in rice.
-
Add strained spiced water and soy
sauce and bring to the boil.
-
Stir, cover and simmer until rice
is tender and liquid has been absorbed.
-
Add nuts and raisins and fluff up
rice with chopsticks or a fork.
Serves 4 as a side dish.
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