It’s not difficult: one cup (aargh, what’s a cup?) to two cups of water. And a pan with a close fitting lid.
A cup is about 200g rice but just find a cup that works for you and it’ll be easy after that.
- 3 – 5 peppercorns heat for a plainer dhal
- 1 star anise aids digestion of a heavy dhal like channa dhal
- 3 cloves warming and fragrant
- 2cm cinnamon stick sweet say you have a curry with a bitter spice like fenugreek
- 3 crushed cardamom pods fragrant and light
Ingredients for 2 -3 people
- 1 cup rice
- 2 cups water, filtered if you like
- 2tbsp vegetable oil I favour organic rape seed oil
- spice as above
- Rinse the rice in a bowl with a good amount of water, swilling round and pouring it out, 2 or 3 times, to release some of starch. Drain.
- Heat the oil in a heavy bottomed pan with your chosen spice ’til you feel the essential oils have been released into the oil.
- Add the rice and stir it til it goes a bit translucent. Then add two cups of boiling water. Stir.
- Put the lid on the pan and turn the heat to the lowest possible.
- After 20 minutes check the water is used up. You’ll see steam holes in the bed of rice and grains will be end up.
- Turn off the heat and let the rice rest for 5 minutes or so
- Gently break up the rice and warn your guests of whole spices.