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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!