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Categories:Viewed: 119 - Published at: 2 years ago
Ingredients
- 8 ounces basmati rice
- 250 g sweet corn, drained
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 1 onion, finely chopped
- 12 fluid ounces boiling water or 12 fluid ounces stock
- 2 -3 stems saffron (optional) or 1/4 teaspoon turmeric (optional)
- oil (for frying)
Method
- In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions.
- Stir in the rice, making sure each grain is coated in oil.
- Add the BOILING liquid, stir and cover.
- Reduce heat to lowest setting.
- DO NOT TOUCH for 15mins.
- After fifteen mins remove lid and gently stir in the vegetables.
- Fold a clean tea towel or several layers of kitchen paper over pan and replace lid.
- Set aside for 5 mins.
- Serve warm.
