Fragrant Rice

This Moro recipe for deliciously light, fragrant and fluffy rice is one of my favourite things, discovered early on in my quest for learning about good, healthy recipes. Once you try it, you'll never stop cooking it; it's a real winner - and works just as well with wholegrain rice as it does with the extra fluffy white stuff.


  • 1 Mug Basmati Rice
  • 5 Peppercorns
  • Stick of Cinammon
  • 5 Cardamon Pods
  • Salt
  • Olive Oil
  • Saffron
  • Water

Carefully wash a mug of Basmati Rice in lots of water… filling a large bowl with water and rice, rubbing the grains gently to remove the starch and draining in a sieve regularly.  When the water is running clear, leave the Rice in the bowl, covered in luke warm water with a teaspoon of Salt stirred in.  Give it at least 30 minutes, but a few hours is even better.  Drain the Rice just before you need it

Finely slice an Onion

Add a little Olive Oil (or Rape Seed Oil) to a heavy bottomed pan and when hot, add the Onion together with the spices (some Peppercorns, a stick of Cinnamon, a few dented Cardamom Pods and a pinch of Salt)

Fry gently for 5 minutes, maybe a little longer, just until they start to colour a little and they’re soft and sweet

Add the drained Basmati Rice and stir into the Onions… Add enough water to cover the Rice by 5mm and a pinch of Saffron before stirring.  Cover the Rice with some greaseproof paper (cut into the same size as your pan) and then put the lid on.  Give it 5 mins on a medium heat (7 for Wholegrain Rice) and then 5 mins on a very low heat (7 for Wholegrain)

Check the Rice is cooked (it may need another minute or so – you’re after Rice that is water-free and cooked and not at all wet)

Rest it for 10 – 20 minutes and then serve the Rice after removing the Peppercorns, Cinamon and Cardamom Pods

This is very good with curries, but also great with grilled fish or chicken and some tahini dressing…

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