Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 350 grams | Basmati rice; well washed |
| 1 tablespoon | Sunflower oil |
| 1 large | Onion; chopped |
| 4 \N | Bay leaves |
| 1 \N | 5 cm piece cinnamon stick; split |
| 4 \N | Whole star anise |
| 2 tablespoons | Desiccated coconut |
| 1 small | Orange; washed and blended |
| \N \N | ; or chopped to a |
| \N \N | ; pulp |
| \N \N | Juice and grated rind of 2 lemons |
| 600 millilitres | Water |
| \N \N | 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.