Another simple way of serving rice, as a side dish. I like this to accompany my Thai-style Chicken Curry or Lamb Rogan Josh.

Put a cup of washed white Basmati rice in a saucepan which has a tightly-fitting lid. Add two-and-a-quarter cups of cold water. (The ratio of rice to water is critical!) Also add a pinch of salt.

Now the flavouring. I like to use green cardamoms. Put three or four into the cold water, first crushing them slightly with the side of a knife to crack the husk. (Don't smash them up!) Be sure you remember to count how many you put in, since you will want to remove them all after cooking.

Bring the water to the boil, stiring occasionally to prevent the rice from sticking. Then, remove from the heat and put on the lid. Leave for 15 minutes. At the end of this period, the rice will have absorbed all the water in the saucepan, and be light and fluffy.

Tip the cooked rice into a colander and rince with boiling water from the kettle. Using a teaspoon, remove the cardamoms, then serve.