This is great. Yellow, tasty, fluffy. Perfect as an accompaniment to any vegetarian curry. I adapted the recipe slightly from here.
2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
10 kaffir lime leaves (optional)
700g jasmine rice, soaked for an hour and washed
2 tsp chicken stock powder
Use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, kaffir lime leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.