Ingredients

• 450 g white long grain rice
• 2 tsp sugar
• 570 ml water or stock
• 50–75 ml vegetable oil
• 1–2 tsp char masala or ground cumin
• salt

Method

Step 1

Rinse the rice several times in cold water until it runs clear. Add fresh water and soak the rice for at least half an hour and preferably longer.

Step 2

Place the sugar in a large flame-proof casserole and stir over a medium to high heat until the sugar dissolves and turns dark golden brown.

Step 3

Remove from the heat while you add the water or stock, the oil, spices and salt, then bring back to the boil.

Step 4

Drain the rice thoroughly, add it to the boiling liquid, and continue cooking over a medium heat, with the lid on, until the liquid has evaporated and the rice is ‘al dente’.

Step 5

Then stir once, very carefully so as not to break the rice, cover with the lid and put in a preheated oven at 150°C (300°F, mark 2) for 20–30 minutes.

Step 6

Alternatively, the rice can be finished off in a tightly covered pan over a very low heat for the same length of time.