According to Ottolenghi:"this will be a revelation to those who tend towards plain steamed basmati. The method is fail-safe and the result is stunning". And stunning it is!! It has amazing flavours and it combines extremely well with many recipes. I will certainly be cooking it again. The problem is that it is so yummy that you tend to eat more than you need.... 😅😜😋! See the Variations at the end of the page to have the recipe using a rice-cooker. INGREDIENTS 5 short cinnamon sticks (10g) 10 cloves shaved rind of 1 lemon 1 Tbsp lemon juice 2 stems of fresh curry leaves (about 25 leaves) or 35 dried curry leaves 400g basmati rice, rinsed 60g unsalted butter salt and pepper METHOD: Preheat the oven to 200°C. Soak the basmati rice for 15 minutes. Drain well. Put the cinnamon sticks, cloves, lemon rind, curry leaves, 1 1/2 tsp of salt and 1/2 tsp of pepper in a medium saucepan. Cover with 680ml of water and place on a high heat. As soon ...