This fragrant spiced yellow rice from Hoppers restaurant is a little more celebratory than standard white rice and is elevated by using great-quality basmati
- Serves: 2 persons
- 200g basmati rice
- 1tbsp ghee or butter
- 1stick cinnamon
- 2green cardamom pods
- 35 ½cm piece pandan leaf, or 3 dried pandan leaves
- ¼tsp ground turmeric
- crispy fried shallots, fried curry leaves, sultanas or roasted cashews, to garnish
Step 1Wash the rice under cold running water until the water runs almost clear. Tip into a medium pan, cover with fresh water and soak for at least 30 minutes or up to 1 hour. Drain well.
Step 2Heat a heavy-based pan over medium heat. Add the ghee or butter, followed by the cinnamon, cardamom and cloves. Cook for 30 seconds until fragrant. Add the rice, pandan leaf, turmeric and 1/2 tsp of salt. Stir gently, being careful not to break the rice grains.
Step 3Add 350ml of cold water and turn up the heat. Bring to a boil, then reduce the heat to a simmer. Cook for 5 minutes or until the water reaches the level of the rice. Cover, reduce the heat to the lowest setting and cook for 15 minutes without removing the lid.
Step 4Turn off the heat and leave the pot covered for 10 minutes. Uncover and fluff the rice gently with a fork. Garnish with fried shallots or curry leaves, sultanas or roasted cashews, and serve.