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Saffron and Cumin Rice

This a lovely accompaniment to the ‘King Prawn Rougaille’. A subtly spiced and warming rice dish.


200g of basmati rice
400ml of water
1 tbs of cumin seeds
10 stamens of fresh saffron (you can use tsp of tumeric if you don't have saffron available at home)
½ tsp of salt


In a pan add all the ingredients to a pan and place on a medium heat for 15 minutes. Remove from heat and do not peep, not even once! You want to trap the steam and this is what makes the rice so deliciously fluffy.

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