Saffron Scented Fruity Yellow Rice - Rice Cooker

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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
•  salt
•  pepper
• 1  ounce butter
• 2 -4  sprigs fresh coriander (optional)

Directions

1. Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.
2. Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.
3. Fill up with water to the 3 cup level in the rice cooker.
4. Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
5. Using the special non-stick spatula or spoon, gently mix it all together.
6. Turn the rice cooker on to the Cook cycle.
7. (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
8. When ready to serve, add the butter & gently mix through.
9. Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
10. You can also sprinkle some toasted flaked almonds on top if you wish.