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 sauteĢ 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.