Ingredients
- 1 cup (250ml) basmati rice
- 1 Tbsp vegan butter or oil of choice
- 2 cups water for soaking
- 3 cups total liquid for cooking
optional
- 1/4 tsp turmeric
- 1 tsp chicken flavoured stock powder.
Instructions
- Soak the rice in the 2 cups of water for 15 minutes.
- Drain the rice.
- In a saucepan with a lid, add the butter or oil, and any seasonings you choose to add.
- Melt the butter / heat the oil, add the drained rice and stir to coat.
- Add 3 cups total liquid to the pot and bring to the boil.
- Boil for 1 minute, then reduce heat to a simmer, put the lid on and cook for 8 minutes.
- After the 8 minutes turn off the heat, leave the lid on and allow the rice to finish cooking in its own steam for 10 minutes
- After 10 minutes the rice is ready to serve, remember to scoop down the sides and lift to avoid the grains at the bottom getting soggy.
Notes
- Original recipe was for saffron rice, where the saffron threads were soaked in 1 cup of liquid... we decided to use turmeric instead, not only is it much cheaper, but it has other health benefits.
- When I say total liquid, I mean that if you wanted to use saffron, or a liquid stock, you really only need one cup, and add two cups water to create three cups total liquid... I use stock powder so i just add 3 cups water.