KERALAN HILL RICE
2 tbsp vegetable oil
12 cardamom pods
6 cloves
2 large cinnamon sticks
4 dried bay leaves
500g basmati rice, washed and drained
Heat the oil in a large, heavy-based saucepan, then add the spices and bay leaves and heat for a few seconds, or until they smell fragrant and begin to make popping noises. Next, stir in the rice, then add about 700ml of water (or enough to cover the rice by 2cm) and a good shake of salt. Bring to the boil and bubble for 2 minutes, then cover with a tight-fitting lid, turn down the heat to very low and cook for a further 7-8 minutes. Turn off the heat and leave, lid on, for a further 10 minutes. Fluff through when ready to serve.
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