Ingredients

• 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

Instructions

1. Use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds.
2. Once the seeds start popping, add the turmeric, kaffir lime leaves (if using) and rice, and mix well.
3. 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.