Green Tea & Curry Rice

By itself, or with a little butter or fried mustard seeds stirred in, rice is of course a delicious side to almost any meal, but I have to admit that it's often an afterthought after planning a main course. Fortunately, its versatility in combining with so many flavours makes it a snap to dress up rice to make it look like you spent just as much time planning it as anything else on the table.

For just one example, cooking rice in green tea and mixing in a little curry powder and raisins will take you no more than 5 minutes longer in preparation and cooking than making a pot of plain rice, and it makes a beautiful and tasty accompaniment to any lightly-spiced meal. Adjust the curry powder to suit your taste in heat.

Green tea & curry rice

1 cup basmati rice
2 cups water
1 green tea bag or 2 teaspoons loose tea in a tea-ball
2 tablespoons raisins
1 tablespoon unsalted butter
1 generous teaspoon curry powder
3/4 teaspoon sea salt

Rinse the rice and air dry for at least 30 minutes in a fine-mesh strainer. Meanwhile, gently steep the tea in 2 cups of water over simmering heat, just until the water has a little colour without becoming a drinking tea. Remove the water from heat, and add the raisins to soak.

In a medium saucepan with a tight-fitting lid, melt the butter over moderately low heat and stir in the curry powder until blended. Add the water with the raisins, and turn up the heat to bring the water to a boil. Just as soon as it reaches a boil, add the rice and give it one quick stir. Immediately turn down the heat to low, cover, and let cook for exactly 15 minutes without disturbing.

Remove from heat, stir in the salt with a fork, and serve.