This is such an easy way to pimp up your rice side dish. Don't be put off by the need to buy kaffir lime leaves - they're readily available in supermarkets, either dried or fresh. The fresh leaves can be kept in the freezer if you wrap them in aluminium foil.
If you can find some, glutinous rice is best for this, but at the time of writing, we're still in covid-19 lockdown, and we couldn't find any, so we made it with thai rice, and it was still delicious - basmati or long grain rice will also work.
1 white onion, finely chopped
500g vegetable stock
3 kaffir lime leaves
- Fry the onion in a little oil, on a very low heat, until translucent and sweet. Around 10-12 minutes.
- Add the rice and mix well to coat in all the onion juices.
- Transfer the rice and onion to an ovenproof dish, then cover with the stock and rest the lime leaves on top. Cover with tin foil and bake in the oven at 180c for 30mins. The rice should be soft, not crunchy. If it's not, keep it in the oven for another 10mins.
- This will stay warm - so don't worry too much about timings. We've turned the oven off and kept this in while we cooked curries - as long as you keep the foil on top, it will retain the moisture and heat for a good 45mins!