15 |
Serves: people |

A quick and healthy rice dish rich in antioxidant micronutrients from the spices and shallot combo. It goes well with our quick and healthy prawn curry.
INGREDIENTS
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INSTRUCTIONS
- Boil a kettle and make up the stock according to the packet instructions.
- Peel and finely chop the shallots. Lightly crush the cardamom pods with a pestle and mortar or the blade of a knife.
- SPICE Warm the oil in a saucepan over a medium heat. Add the shallots and cook for a couple of minutes, stirring frequently.
- Add the cinnamon stick, cardamom pods and turmeric. Mix well and continue cooking for 1 minute.
- Add the rice, lime leaves and stock. Stir and bring to the boil. Cover the saucepan with a lid, turn the heat down low and simmer for 12 minutes without stirring.
- Remove the cinnamon stick and the cardamom pods, which should be on the top of the rice after cooking. Fluff the rice up with a fork and serve.
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