sharing recipes from one generation to the next
Rice is my ultimate comfort food, well, rice and chicken soup actually. The soup is another story, but rice whether it’s sweet as in rice pudding, savoury as in risotto, kedgeree or paella or simply sitting in the background as a vehicle for a luscious curry, I never tire of eating rice. I often serve rice in leiu of fast food when I’m feeling lazy, simply steamed, topped with a couple of spoonfuls of tomato kasaundi and a good dollop of natural yoghurt. Basmati rice is my choice as a general all rounder. This pilau will add glamour as a side dish, marries well with vegetable curries, or works well as simple dinner served with steamed green vegetables.
2 tablespoons vegetable oil
6cm stick cassia bark
10 black peppercorns
300g basmati rice
150g grated carrots
4 tablespoons roughly chopped cashew nuts
600ml hot water
Heat the oil and fry the whole spices for a minute or two. Add the rice and cook in the oil until it becomes translucent. Add the carrots and nuts then the hot water and salt stir to combine then bring to the boil. Cover the pot, reduce the heat to a low simmer and steam for 10 minutes. Turn the heat off and rest for 10 minutes.