|
Method:
Wash the rice in several changes of
water until it runs clear. Soak it in cold water for 15-20
minutes then drain in a colander. In a heavy-based saucepan,
heat the butter and oil together over a low heat. Add the
cardamom pods and the bay leaves and let them sizzle for 25-30
seconds. Add the drained rice and salt, stir gently and pour in
the hot water. Raise the heat and bring it to the boil and let
it boil steadily for about a minute. Reduce the heat to low,
cover the pan tightly and cook for 8-10 minutes. Switch off the
heat source and let it stand, undisturbed, for 6-8 minutes.
Fluff up the rice with a fork and transfer to a serving dish.
|