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Recipe for :

Aromatic Rice

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Here is a great and again simple recipe for you all. I use this all the time so can vouch for it".


2 cups (360g) basmati rice
20g ghee
2 teaspoons cumin seeds
1 cinnamon stick
6 cardamom pods
1 litre (4 cups) boiling water
pinch saffron powder
1 large vegetable stock cube

  • Rinse rice under cold water until water runs clear; drain.
  • Heat ghee in pan, add seeds, cinnamon and cardamom, stir over heat until aromatic.
  • Add rice, cook, stirring, 1 minute.
  • Add water, saffron and crumbled stock cube, simmer, covered, about 10 minutes or until all liquid is absorbed and rice is tender.
  • Discard cinnamon and cardamom.

Ghee is a pure butter fat available in cans, it can be heated to high temperatures without burning because of the lack of salts and milk solids.

Serves 4

Martin James