October 13, 2014 by dgarnett2013
Lemon and curry leaf rice: Plenty More by Yotam Ottolenghi
- 5 short cinnamon sticks (10g)
- 10 whole cloves
- 1 lemon, zest shaved, pith removed
- 2 stems fresh curry leaves – about 25 leaves (or 35 dried curry leaves)
- Salt and white pepper
- 400g basmati rice, rinsed, soaked in water for 15 minutes and drained
- 60g unsalted butter
- 1 tbsp lemon juice
Heat the oven to 180C/350F/gas mark 4. In a saucepan put the cinnamon, cloves, lemon zest, curry leaves, a teaspoon and a half of salt, half a teaspoon of pepper and 650ml of cold water, and place on a high heat. As soon as it comes to a boil, remove from the heat.
Put the rice in a roughly 24cm x 30cm ovenproof dish or roasting tray, pour over the hot spice water and stir. Lay a piece of greaseproof paper over the surface and cover the dish with foil. Bake for 25 minutes, then remove and leave, still covered, to sit for eight to 10 minutes.
Just before serving, melt the butter in small saucepan. Once it has melted and is very hot, carefully add the lemon juice and swirl to mix. Pour this over the hot rice and fluff it up with a fork. Taste for seasoning, transfer to a serving bowl and serve at once (if you prefer, remove the curry branches and cinnamon sticks).