spice rice

In the previous blog post celebrity chef Jo Pratt explained how she would include the new limited edition Vintage Basmati Rice in her dinner party menu, this posts explains how she used the remaining rice.

Spiced Rice

I only used 350g of the 500g bag and rather than save it for my next dinner party I thought I’d treat my husband and I to it the following evening.

It was a Sunday and I made us an Indian Chicken Curry, the perfect comfort food. It’s mildly spiced, so I thought I’d add some additional flavours to the rice to compliment the curry.

After soaking the rice in cold water for 30 minutes, I rinsed it until the water ran clear under the cold tap. I then cooked the rice using Tilda’s covered pan/absorption method and added a pinch of salt, few cardamom pods, a stick of cinnamon and a pinch of dried flaked chilli.

The results were amazing. It had a lovely aroma, distinctive spiced flavour and the rice was really fluffy. It was just what we needed and this time we did the washing up before we went to bed.

To win a lunch with Jo Pratt just upload your favourite Special Occasion Recipe here – Good luck!