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Ottolenghi -
baked lemon and curry leaf rice

In my quest to cook my way through Plenty More I could not resist trying the baked lemon and curry leaf rice recipe today. I have never baked rice in the oven before and since Plenty More is all about different cooking methods I was intrigued.

First you rinse and soak the basmati rice for 15 minutes. While the rice is soaking, in a saucepan you add cinnamon sticks, cloves, the shaved rind of a lemon, white pepper, salt, fresh curry leaves and water.

Fresh curry leaves can be hard to find. I managed to find a large fresh bag yesterday when in Melbourne and have read they freeze really well. So into the freezer the rest go for next time.

After the rice has soaked for 15 minutes, rinse and then place into an oven proof dish, pour in the boiled water and stir.

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Place some baking paper on top and cover with foil. Into a hot oven for 25 minutes and then let to rest for 10 minutes. Whilst resting melt some butter and add some lemon juice, pour over the rice and fork.
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The aromatics are gorgeous and the rice has a subtle delicious flavour. Will definitely try this recipe again. Perhaps next time with lime leaves instead of curry leaves.