I’m cleaning up some of my recipes pages, dear reader and splitting off the ones that have become too crowded. If possible I’ll update these with photos in the future, but for now this will have to do. I’ll schedule these so they won’t overrun the site.
1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1 Tbsp Butter
1/8 Onion, Chopped Fine
20g Slivered Almonds
Salt and Black Pepper to Taste
Pinch of Dried Parsley
1. Heat Butter in a pot on a medium heat. When Butter has melted add the Onion and Almonds and cook covered for 2-4 minutes until Almonds are golden and Onion is soft.
2. Stir in Rice and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Add Chicken Stock, Salt, Black Pepper and Parsley and stir up the Rice and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.
3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.