Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
½ teaspoon each ground cumin and turmeric
¼ teaspoon ground cinnamon
1¼ cups basmati rice, rinsed and drained
1/3 cup raisins
1/3 cup long thread coconut
2½ cups chicken stock or water
1 teaspoon sea salt
METHOD
Heat the oil in a medium saucepan and cook the onion until tender. Add the garlic, spices, rice, raisins and coconut and cook for 1 minute, stirring constantly.
Add the stock or water and salt and bring to the boil. Stir well then cover and cook over a low heat for 18 minutes. A simmer mat is perfect for cooking rice. Take off the heat and leave covered for
10 minutes.
To serve: Uncover, fluff up the rice with a fork and place in a serving bowl.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.