About the Recipe
Cooking rice this way is by far my favourite. It's quick, easy and tasty enough to make you seem like a true expert in the kitchen to your friends and family. I use white basmati because it is the easiest to digest, has a low GI and quickest to cook, but feel free to try this technique out with jasmine or another long grain rice. It also works very well with brown rice if you just give it 5-10 more minutes the oven. Just make sure your brown rice has been soaked in water for about 3 hours before hand to remove its hard to digest elements and that is washed well.
1/2 cup x white basmati rice (Washed in cold water and strained)
1 Tablespoon x fresh ginger (grated)
1/4 teaspoon x tumeric (ground)
3/4 cup x boiling water
5-10 fresh curry leaves
1/4 teaspoon x sea salt
1/2 teaspoon x whole coriander seeds
1/2 teaspoon x whole cumin seeds
Small handful x chopped coriander
1/2 cup x cooked peas
Preheat oven to 200c for at least 15 minutes.
Spread washed rice out in small baking dish, add your spices and water boil in kettle. Meanwhile have a piece of foil or lid ready to be put on as soon as you add your water to keep the heat in. Pour boiling water over rice evenly and quickly cover with lid or foil.
Place in oven for 12-15 minutes.
While rice is cooking, toast your spices in a hot pan for a few minutes until they begin giving off aroma and start turning brown.
Remove rice from the oven, romove the cover and use a spoon to move rice to see if all the water is absorbed. If there is still water in the bottom of tray, recover and place back in the oven for a few minutes.
Once rice is cooked though, mix spices, coriander & peas though evenly. Season with a little salt if needed.