Pilau Rice (serves 2 hungry people)

Submitted by: Kris

Ingredients:

4/5 of an English sized mug of basmati rice
1/2 teaspoon turmeric
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1 saucepan with tight fitting lid
1 pinch salt

Method:

Measure 4/5 of a mug of rice in a mug. (this will take some trial and error to find an ideal amount).

Wash the rice in a pan, and pour off the water.

With the mug, measure just under twice as much water as there was rice (I tend to think of 1.8 as much), and add to the rice. Add the spices to the water.

Put the rice on a high heat with the lid on and bring to the boil.

Remove lid, add pinch salt, stir briefly. Move onto the *lowest* heat you have available and put tight fitting lid back on. Leave for 13 minutes.

Resist any urge to stir, look at, remove the lid of, or in any other way mess with the rice.

Serve after 13 minutes. If the rice and water quantities were correct it should now be lovely curry house style rice. This may need a little trial and error to perfect however.

Enjoy.

Recipe added or updated on: October, 2005.