The silly season has arrived and it also means less time cooking and more time eating out, meeting and catching up with old friends, celebrating a new year arriving and the old year gone.

With this, the regular posts won’t be three new recipes each week, but I’ll try to do some weekly updates for the next couple of weeks - possibly more!

This current recipe is something I wanted to try last night. It’s a reduced fat version of ghee rice which is a little bit of a tradition in Sri Lankan and Indian dishes. This one here feels quite light and goes down well with a creamy or quite heavy main (pictured here is a slightly heavier version of paneer with tumeric). I’ll post the recipe for this one shortly!

Serves:

• Two to three large serves!

Ingredients:

• 1 cup jasmine rice uncooked
• 1.5 cups water
• 60 grams brown onion, roughly chopped
• 2 tbs butter
• 1 beef-style stock (I use Massell)
• 2 cloves
• 3 cardamons, bashed to allow infusion
• 1 bay leaf
• pinch saffron

Instructions:

1. Place the water and rice in a small pot and place the cloves, bay leaf, cardamon, a little pinch of the saffron and the stock into the pot. Once the water starts boiling, reduce the heat to a simmer and place a lid on top.
2. Heat the onions in the butter and when softened, mix through with rice.
3. Leave the rice until the water has absorped and take off the heat.
4. Stir the rice and then let sit for 10 minutes before serving.