This recipe for Basmati Rice is a great side-dish for a curry. The almonds give it a great flavour.
2 T (30 ml) butter or olive oil
1 small onion, finely chopped
1 1/2 cups (375 ml) basmati rice
3 cups (750 ml) water
2 T (30 ml) Ina Paarman’s Chicken Stock Powder
1/2 t (2,5 ml) turmeric or cumin
1/2 cup (125 ml) flaked almonds, toasted
For the almonds:
Sprinkle 1/2 cup flaked almonds onto absorbent paper on a dinner plate. Microwave on HIGH for 1 minute. Toss and microwave for another 1 minute.
For the rice:
Sautee the onion slowly in the butter for 5 minutes.
Add the rice, turn up the heat and stir-fry for another 2-3 minutes until the rice just starts changing colour.
Add the water, Chicken Stock Powder and turmeric.
Reduce the heat to a slow simmer, cover with a lid and cook for 10-12 minutes until the rice is done.
Fork the toasted almonds through just before serving.
By: Ina Paarman