• Heat the Vegetable oil in a pan over medium heat.
• Add the White onion and Curry leaves.
• Cook for 5 minutes until softened and lightly caramelised.
• Add the Jasmine rice and stir for 1 minute.
• Pour in the Water and add the Sea salt.
• Bring to the boil.
• Reduce to a gentle simmer and cover with a lid.
• Cook for 10 minutes until the rice is tender and the water has been absorbed.
• Remove from the heat and leave to stand for 5 minutes with the lid on.
• Fluff the rice with a fork before serving.

Chef Notes

• Jasmine rice gives the best fragrance for this recipe.
• Basmati rice can be used, although the flavour will be slightly different.
• For a richer flavour, add 1 cardamom pod or a small piece of Cinnamon stick when cooking the onion.
• This rice works particularly well with Sri Lankan, Indian and South-East Asian curries.