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I am going to make Yotam Ottolenghi's favorite baked rice (REC inside)

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Posted to Thread #24074 at 5:29 pm on Mar 28, 2013

to accompany a ham steak, and perhaps some greens or green beans.

REC: Yotam Ottolenghi's Lemon and Curry Leaf Rice

Try to get hold of fresh curry leaves on the stem for this dish they freeze well, so don't worry if you end up with a big bunch. Serve with an Asian savoury pickle, to make a vegetarian meal, the duck and mango curry, or even with a simple roast chicken. Serves four.

5 short cinnamon sticks (10g)
10 whole cloves
1 lemon, zest shaved, pith removed
2 stems fresh curry leaves about 25 leaves (or 35 dried curry leaves) (OR use 10 basil leaves and 1 bay leaf - HAL's edit)
Salt and white pepper
400g basmati rice, rinsed, soaked in water for 15 minutes and drained
60g unsalted butter
1 tbsp lemon juice

Heat the oven to 180C/350F/gas mark 4. In a saucepan put the cinnamon, cloves, lemon zest, curry leaves, a teaspoon and a half of salt, half a teaspoon of pepper and 650ml of cold water, and place on a high heat. As soon as it comes to a boil, remove from the heat.

Put the rice in a roughly 24cm x 30cm ovenproof dish or roasting tray, pour over the hot spice water and stir. Lay a piece of greaseproof paper over the surface and cover the dish with foil. Bake for 25 minutes, then remove and leave, still covered, to sit for eight to 10 minutes.

Just before serving, melt the butter in small saucepan. Once it has melted and is very hot, carefully add the lemon juice and swirl to mix. Pour this over the hot rice and fluff it up with a fork. Taste for seasoning, transfer to a serving bowl and serve at once (if you prefer, remove the curry branches and cinnamon sticks).

Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.


"Well-behaved women rarely make history."

LT Ulrich

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