John Myers
Ingredients for 2 servings:
- 180 g basmati rice
- 2 tbsp broth powder (Knorr delicacy broth)
- ½ handful of cranberries, dried
- ½ onion(s)
- some saffron or turmeric powder
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes
The important thing with this recipe is not to change much, but to use exactly the ingredients. It won’t taste good with a different stock powder, and even if you use raisins instead of cranberries, it’s a different recipe. Preheat the oven to 200 degrees fan/convection oven. Wash the rice thoroughly; this washes out some of the starch and makes it grainier in the end. Place the rice in an ovenproof dish. Bring water to a boil and pour enough water into the dish to cover the rice by two fingers. Add the stock powder, stir, and season to taste. It’s important that the taste is strong and not bland. Add the dried cranberries and the peeled and thinly sliced onion and spread them out a little. Color with a little saffron or turmeric powder. Place the dish on the middle shelf of the oven for about 20 minutes. The rice will then have absorbed the water; you can test for doneness on top, and the bottom of the dish can still be a little moister, but not wet. The rice can now be taken out and allowed to cool completely. After 2 hours, it’s ready to eat. I hope you enjoy it!
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