Anton Mosimann's Oriental Rice


30ml (2tblsp) olive oil 
5ml (1teasp) coriander, crushed 
5ml (1 teasp) cumin crushed 
4 cardamon pods crushed 
50g (2oz) onion finely chopped 
200g (6oz) long grain rice 
350ml (12 fl.oz) chicken stock 
1 sprig thyme 
1 bayleaf 


  • Heat oil in a suitable pan. Add the coriander, cumin and cardamon pods.
  • Cook for a few minutes and add the chopped onion.
  • Cook slowly until it starts to turn translucent in colour.
  • Add the rice and stir to coat with oil and spices. Our in the stock. Add the thyme, bayleaf and a pinch of salt.
  • Cover with oiled greaseproof paper or lid.
  • Place in a preheated oven 180C, 350F, Gas Mark 4. Cook for approximately 15-20 minutes until the rice is tender and has absorbed the liquid.
  • Remove the greaseproof paper and herbs. Fluff with a fork and transfer to a serving dish to stop it cooking any further. Serve immediately.
  • Serves 4-6