I made this rice last night, I was impressed, it was the perfect fluffy rice

[heather_in_sf]

With a delicate yet interesting flavor. Tonight is leftovers and I'm excited. This was a winning recipe.http://eat.at/swap/forum1/207375_I_am_going_to_make_Yotam_Ottolenghi's_favorite_baked_rice_REC_inside

 

[dawnnys]

Sounds very good... how important is it to have curry leaves? I've never seen them in

the store. I know curry powder is a blend of a lot of spices, but would that work in place of the leaves? (Prob not...)

 

[heather_in_sf]

I found them at an Indian market, but I know they're not available for everyone. After making the

rice, the curry leaves have a nice aromatic scent and flavor to them but it's not like the flavor of curry. Such an interesting thing, right? I did a bit of research online and found that although there isn't a substitute for the curry leaves many people used basil and bay leaves as a substitute.

I would recommend adding about 10 basil leaves or a small branch of them (for ease of removal) and one small bay leaf in the recipe. I'll edit the recipe to say this.

If you do ever find an Indian market, buy some curry leaves and freeze them, I really like the nuance they gave and it's so different. Think it would be great in soup and curries!

 

[angak1]

you could grow a curry leaf plant. just beware of which one you purchase.

http://www.motherearthliving.com/gardening/the-real-curry-plant.aspx