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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!