Fragrant jasmine rice
Photography Photography by Nick Tresidder.
INGREDIENTS
2 tablespoons peanut oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tablespoon grated ginger
5 cardamom pods, lightly crushed
1 tablespoon black mustard seeds
2 cups Jasmine rice, well washed and drained
900 ml chicken stock
1 teaspoon salt
METHOD
Heat the oil in an oven-proof sauté pan or pot with a lid. Add the onion, garlic, ginger, cardamom pods and black mustard seeds and gently fry until tender. Add the rice, stock and salt and bring to the boil. Cover and bake in the oven for 25 minutes. Stir the rice once during cooking. Remove from the oven and sit, covered, for 5 minutes before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.