Ingredient
Serves 2
2 cups of long grain rice, 1 pint of vegetable stock, 1 tbsp Olive oil, 1 tsp turmeric, 1 tsp of cumin seeds, 1 tsp mustard seeds, 1 tsp chilli powder, 2 tbsp sultanas.
Method
Put the olive oil, turmeric, cumin seeds, mustard seeds and chilli powder in a medium saucepan and heat steadily until the spices release their flavours. Put the two cups of rice and the sultanas straight into the hot oil mix and stir for two minutes, until each grain is coated. Next pour on the boiling vegetable stock and keep the stock boiling, stirring continuously until the rice forms pits on the top.
Remove the pan from the heat and cover with cooking foil and then a tight fitting lid. Leave it to stand for 10 to 15 minutes, the foil will help the rice to finish cooking and retain the heat. Stir with a fork and serve.
