8 ounces long grain rice
2 tablespoons groundnut oil
1 shallot, finely chopped
1 stick cinnamon
1 teaspoon ground turmeric
1 teaspoon green cardamom pods, crushed
2 kaffir lime leaves
2 cups chicken or vegetable stock
Wash the rice, then drain in a colander.
Heat the oil in a heavy-based deep pan and fry the shallot for about 2 minutes until golden.
Add the cinnamon, turmeric and crushed cardamom pods and fry for 2 minutes.
Add the lime leaves, rice and stock.
Bring to the boil then reduce heat to moderate. Simmer for 15 minutes, covered with a lid. After 15 minutes lift the lid and check. The grains should be tender with virtually no liquid left.
Stir with a fork to fluff up.