Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
½ teaspoon each ground cumin and turmeric
¼ teaspoon ground cinnamon
1¼ cups basmati rice, rinsed and drained
1/3 cup raisins
1/3 cup long thread coconut
2½ cups chicken stock or water
1 teaspoon sea salt
METHOD
Heat the oil in a medium saucepan and cook the onion until tender. Add the garlic, spices, rice, raisins and coconut and cook for 1 minute, stirring constantly.
Add the stock or water and salt and bring to the boil. Stir well then cover and cook over a low heat for 18 minutes. A simmer mat is perfect for cooking rice. Take off the heat and leave covered for
10 minutes.
To serve: Uncover, fluff up the rice with a fork and place in a serving bowl.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.