Yield: 4 servings
|350 grams||Basmati rice; well washed|
|1 tablespoon||Sunflower oil|
|1 large||Onion; chopped|
|1||5 cm piece cinnamon stick; split|
|4||Whole star anise|
|2 tablespoons||Desiccated coconut|
|1 small||Orange; washed and blended|
|; or chopped to a|
|Juice and grated rind of 2 lemons|
|Salt and freshly ground black pepper|
1 Soak the rice in cold water for 20 minutes, drain and rinse well under cold running water. Heat the oil in a pan and fry the onion for 5-6 minutes until golden brown. Add the bay leaves, cinnamon, star anise and coconut and gently cook for a further minute.
2 Add the orange pulp to the pan with the lemon juice and rind and stir in the rice. Cook for three minutes, pour in the water and season well.
3 Bring the contents of the pan to the boil and simmer for 10-12 minutes or until the liquid has been absorbed and the rice is just tender.
4 Turn off the heat and cover the pan with a tight-fitting lid. Allow the rice to stand for 2-3 minutes. Just before serving, separate and fluff up the rice with a fork.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.