Long-grain rice with lemon & toasted almonds

Long-grain rice with lemon & toasted almonds

By
From
New Feast
Serves
4
Photographer
Alan Benson

We serve this simple yet elegant rice as an accompaniment to all sorts of braises and other wet dishes.

Ingredients

Quantity Ingredient
300g basmati rice
30ml vegetable oil
a generous knob butter
1/4 cinnamon stick
5 cardamom pods, crushed
1 star anise
2 bay leaves
1/2 lemon, juiced and peel in strips
small strip orange peel
450ml water
30g flaked almonds
a few handfuls coriander leaves, finely shredded

Method

  1. Rinse the rice several times until the water runs clear. Shake away as much excess water as you can, then set aside for a few minutes.
  2. Heat the oil and butter in a heavy saucepan. Add the rice and stir it around over a medium heat. Stir in the spices, bay leaves and citrus peels, then add the water. Bring to the boil, then turn the heat right down. Cover the pan and cook at a gentle simmer for 15 minutes.
  3. Remove the pan from the heat and, working briskly, fluff up the rice. Cover the pan with a clean tea towel and replace the lid firmly. Leave it for 5–8 minutes to steam; the moisture will be absorbed by the cloth, making the rice fluffier.
  4. Meanwhile, heat a frying pan over a medium heat and toast the almonds for 3–4 minutes, stirring so they colour evenly.
  5. Give the rice a final fluff with the fork and fish out the aromatics, if you wish (we rather like leaving them in). Tip into a serving bowl and scatter on the toasted almonds and coriander.
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