Fluffy and delicious! What more do you need to say. The perfect accompaniment to all curry dishes.

INGREDIENTS

240 g basmati rice

2 teaspoons coconut oil

Water to soak and an extra 340 ml hot water

1 cinnamon stick

3 cloves

1 bay leaf

1 teaspoon sea salt

1/4 teaspoon turmeric

NOTE! You will need a pan with a fitting lid and tin foil for this recipe.

METHOD

Place the rice in a bowl and cover with water. Add a teaspoon of salt and stir well. Leave soaking for 30 minutes until the grains become opaque.

Rinse well in a sieve and put to one side.

Heat the oil in a pan, over a medium heat, and add the cinnamon, cloves and bay leaf. Fry for a minute to release the oils and add the rice. Fry for a further 1 minute.

Pour in the hot water, add the turmeric and salt, stir well and cover with tin foil and the lid. You need to create a good tight fit.

Put this on the lowest heat you have in your hob and cook for 15 minutes.

Remove the lid and foil and fluff the rice with a fork. Serve.

You will notice that some of the rice has stuck to the bottom of the pan. This is quite normal and does not affect the finished dish.

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