Prep 5 mins
Cook 30 mins
A wonderful African inspired yellow rice dish that my Mum always makes. I have adapted her recipe slightly - and this cooks very well in a rice cooker - a gadget I would NOT be without! If you don't have any fruit chutney available, add a handful of sultanas & toasted flaked almonds and maybe a tablespoon of peach or apricot jam too. A wonderful accompaniment for most types of stews, cassroles, curries & tagines.
- 3 cups basmati rice, rinsed
- 3 cups water, to the rice cooker level
- 1 pinch powdered saffron (about 5 - 8 strands) or 1 pinch saffron strand (about 5 - 8 strands)
- 2 tablespoons fruit chutney
- 2 -4 cardamom pods, split & use seeds
- 1 ounce butter
- 2 -4 sprigs fresh coriander (optional)
- Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.
- Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.
- Fill up with water to the 3 cup level in the rice cooker.
- Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
- Using the special non-stick spatula or spoon, gently mix it all together.
- Turn the rice cooker on to the Cook cycle.
- (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
- When ready to serve, add the butter & gently mix through.
- Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
- You can also sprinkle some toasted flaked almonds on top if you wish.
A perfect subtly flavored rice, perfect with curries, and so easy. It will be my default rice from now on.
Great flavors and easy to throw together in a rice cooker. I used hot mango chutney but it didn't add much heat at all. I like the fruity flavor so I may double up the chutney next time. Definately a keeper.