RICE

GOLDEN RICE WITH PEAS AND CASHEWS

Delicate and aromatic basmati is the undisputed king of long-grain rice. This dish, with fragrant and warming spices, deserves the best.

PREPARATION TIME: 10 minutes | COOKING TIME: 25 minutes | SERVES: 6

1½ cups (300 g/10½ oz) basmati rice

1 tablespoon vegetable oil

4 whole cloves

1 small cinnamon stick

4 cardamom pods, cracked

1 teaspoon cumin seeds

1 teaspoon ground turmeric

3½ cups (875 ml/30 fl oz) hot chicken stock

1 teaspoon sea salt flakes

1½ cups (235 g/8½ oz) garden peas

1 cup (155 g/5½ oz) raw cashews

Wash the rice several times and drain well.

Heat the oil in a large sturdy pot with a tight-fitting lid, add the cloves, cinnamon, cardamom pods and cumin seeds, and gently fry for 1 minute. Add the turmeric and drained rice, and stir over medium heat for about 3 minutes. Add the hot stock and salt. Bring quickly to the boil, then reduce the heat to very low and cook, covered, for 25 minutes, adding the peas in the last 5 minutes of cooking.

Remove the pot from the heat, take the lid off and leave to stand for 3 minutes to allow the steam to escape. Remove the whole spices at this stage, if you like. Add the cashews, fluff the grains lightly with a fork and serve.

TIP It is essential to rinse basmati – even soak it for 10–15 minutes to allow the grains to absorb water and cook evenly without breaking. The peas are very soft after 25 minutes’ cooking, so if you prefer, cook them separately. Jasmine rice, which has a more floral fragrance, or long-grain rice can be substituted but cooking times will vary.