- Servings : 4
- Prep Time : 1:30 h
- Cook Time : 50m
- Ready In : 2:20 h
- 450 g white long grain rice
- 2 tsp sugar
- 75 ml water or stock and 1.5 litres more water
- 50–75 ml vegetable oil
- 1–2 tsp char masala or ground cumin
- 1–2 tsp salt
Measure out the rice and wash 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.
Place the sugar in a pan and stir over a medium to high heat until it melts and turns a dark golden brown.
Remove the pan from the heat and carefully add 75 ml of water.
Then add the oil, spices and salt. Stir well, and keep warm over a medium to low heat.
Bring to the boil in a large pan the 1.5 litres of water.
Add 1 teaspoon of salt. Drain the rice thoroughly and add to the boiling water. Parboil for 2–3 minutes.
Drain in a large sieve or colander and put in a casserole with a tightly fitting lid.
Pour the water, sugar and oil over the rice and stir carefully.
Cover with the lid and put in a preheated oven at 150°C (300°F, mark 2) for about 30–45 minutes. Alternatively, the rice can be finished off in a pan over a low heat for the same length of time.
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