Breadcrumbs | Mulligatawny Soup | Curried Chickpeas | Sticky Jerk Tofu with Mango Slaw | Almond Rice |
Almond Rice
A nutty flavour that goes very well with curry
Serves 3 (Estimated) Rating 5/5
Prep Time 5 Minutes Cooking Time 45 Minutes
| Ingredients |
| 1 lt Water |
| 450 g Basmati Rice, washed |
| ½ tsp Turmeric |
| 4 Bay Leaves |
| 4 Cardamom Pods |
| 1 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 100 g Raisins |
| 50 g Grated Almonds |
| 1 tbsp Flaked Almonds |
| Method |
| Salt the water in a large pan bring to the boil. |
| Add the basmati rice, turmeric, bay leaves, and cardamoms. |
| Cook for 10 minutes drain and then leave to cool for 30 minutes. |
| Heat the oil and fry the onion until translucent. |
| Stir in the rice, raisins, and almonds. |
| Stir fry until piping hot and serve garnished with the flaked almonds. |