Ingredients
• 2 teaspoons peanut oil
• 1 brown onion, finely chopped
• 440g (2 cups) medium-grain rice, rinsed
• 1/2 teaspoon turmeric
• 400ml can coconut milk
• 500ml (2 cups) water or chicken stock (see note)
• 1/2 cinnamon stick
• 10 cardamom pods, bruised
• 6 whole cloves
• 2 dried bay leaves
• 1 lemon grass stem, tied in a knot
Method
Step 1
Heat oil in a saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until golden. Stir in rice and turmeric.
Step 2
Stir in coconut milk, stock, cinnamon, cardamom, cloves, bay leaves and lemon grass. Bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes to steam.
