Jono & Jules do food & wine

This fragrant rice is great with curries and it looks nice and bright on the plate.

Fragrant Yellow Rice with Cashew Nuts & Peas – serves 4 to 6

• 100g cashew nuts, toasted
• knob of butter
• 1 small onion, very finely chopped
• 1 tsp mild curry powder or paste
• 1 tsp turmeric
• 350g basmati rice, well rinsed
• 50g coconut cream
• 75g frozen peas

Heat the butter in a pan and sauté the onion for a few minutes or until softened. Stir in the curry powder or paste and turmeric and continue to cook for another minute.

Add the rice to the onions with a good pinch of salt, then pour in the coconut cream and freshly boiled water to cover the rice by about 2 cm, about 600ml. Cover with a lid and bring to the boil, then turn the heat to very low and simmer gently for another 8 minutes.

Remover the rice from the heat and tip in the peas and cashew nuts, then set aside to steam for another 4 minutes. Fluff up with a fork before serving.

(Original recipe from Nevin Maguire’s Complete Family Cookbook, Gill Books, 2016.)