Riz Aleister Crowley (to be eaten with curry)
- 1 cup brown basmati rice
- sea salt
- 1/4 cup sultanas
- 1/4 cup slivered almonds(1)
- 1/4 cup pistachio nuts
- powdered clove
- powdered cardamoms
- turmeric powder (enough to colour the rice to a clear golden tint)
- 2 tblsp. butter

Bring two cups of salted water to a bowl. Throw in in the rice, stirring regularly.
Test the rice after about ten minutes “by taking a grain, and pressing between finger and thumb. It must be easily crushed, but not sodden or sloppy. Test again, if not right, every two minutes.”
When ready, pour cold water into the saucepan.
Empty the rice into a colander, and rinse under cold tap.
Put colander on a rack above the flames, if you have a gas stove, and let it dry. If, like me, your stove is electric,  the rice can be dried by placing large sheets of paper towel over and under the rice, soaking up the water. Preferably the rice should seem very loose, almost as if it it has not been cooked at all. When you’ve removed as much water as you can,  remove the paper towel.
Place the rice back into the pot on a much lower temperature.
Stirring continuously, add the butter, sultanas, almonds, pistachio nuts, a dash or two of cloves and a dash of cardamom.
Add enough turmeric that the rice, after stirring, is “uniform, a clear golden colour, with the green pistachio nuts making it a Poem of Spring.”

No comments:

Post a Comment