Fragrant jasmine rice

From issue #9.
Photography by Photography by Nick Tresidder.


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


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.