This rice is SO good and a perfect and delicious substitute for gluten-rich carbs. For this recipe, you’ll need a saucepan with a tightly fitting lid.
2 tbsp olive oil
1 small onion, finely chopped
200g basmati rice
1 tsp turmeric
½ tsp fennel seeds
4 green cardamom pods
1 tsp salt
300ml boiling water
Place a saucepan over a medium low heat, add the oil and cook the onions for 5 minutes until starting to soften but not colouring.
Rinse the rice thoroughly in cold water until the water runs clear. Add the rice to the onions and stir well so that the rice is coated in the oil.
Add the spices and salt and stir to combine.
Add the boiling water then cover with a tight fitting lid and simmer over a low heat for 10 minutes, resisting the temptation to lift the lid. After 10 minutes, turn off the heat and leave the saucepan with the lid on for a further 10 minutes, allowing the rice to absorb all the liquid.
Remove the cardamom pods and cloves. Fluff the rice up with a fork and serve.