Killer yellow rice

The turmeric in the rice gives it a vibrant yellow colour, which can even make a brown meat dish look incredible.

Ingredients

350 g	Basmati rice (Main)
2 cups	Vegetable stock
3 cups	Water
2 Tbsp	Butter
1 tsp	Salt
1	Cinnamon stick
4 Tbsp	Goji berries, or raisins
5	Cardamom pods
1 tsp	Turmeric (Main)

Directions

1. Place rice in a colander and thoroughly rinse under cold water.
2. Using a saucepan with a lid, add rinsed rice and all remaining ingredients. Bring to a simmer, cover and cook on low heat for 15 minutes. Remove pan from heat, leaving the lid on (no peeking) and allow rice to steam for 10 minutes. Fluff with a fork before serving with Kiwi-style Curry Lamb.

TIP: Rinsing the rice helps get rid of starch, which can make the rice sticky. The water does not need to run clear when rinsing like it does for Japanese rice. When cooking the rice, use a tight-fitting lid. Or ideally, use aluminium foil crimped tightly over the top of the pot to make a good seal so the steam can’t escape. A tightly covered pot lets the rice steam perfectly, and this method consistently yields long, separate, perfectly fluffy grains.

Simon reccommends pairing it with...

• Kiwi lamb curry