- 2-1/2 c. basmati rice
- 3 c. water
- 3 green cardamom pods
- 2 cloves
- 1 tsp. salt
- 3 tbsp. semi-skimmed (low-fat) milk
- 1/2 tsp. saffron threads. crushed
Cooking Methods:
- Wash the rice, put it in a bowl and pour over water to cover. Leave to soak for 20 minutes.
- drain the basmati rice and put it in a large pan with the measured water. Add the cardamoms, cloves and salt. Stir; then bring to the boil. Lower the heat, cover the pan tighly, and simmer for 5 minutes.
- Meanwhile, place the milk in a small pan. Add the saffron threads and heat through gently.
- Pour the saffron milk over the rice and stir. Cover again and continue cooking over a low heat for 5-6 minutes.
- Remove the pan from the heat without lifting the lid. Leave the rice to stand for about 5 minutes, then fork through just before serving.
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