spiced basmati ricerating:
This recipe came from Mark Ynys-Môn, and is the most delicious way of cooking basmati rice that I have yet come across.
Incidentally, the proprietor of a local Asian shop tells me that you can use this recipe to jazz up ordinary left-over rice, re-heating it with mustard seed, curry leaves, chillis and garlic.
1 tbs oil
1/2 tsp black mustard seed
2-3 small whole red chillis (fresh or dried)
6-20 fresh curry leaves (ie as many as you like). NB, these keep beautifully in the freezer, so buy them when you see them.
Heat oil in a saucepan, then add mustard seeds and heat until they pop. Add chillis and curry leaves, cook for a few seconds.
Add the rice, stir fry for a minute or so, then level it. Add salt to taste, and water to cover by one inch. Reduce heat and cover until cooked (approx 15 mins).