EASY CHINESE RICE

Ingredients

• 2 tsp (2 tsp) sesame oil
• ½ tsp (1/2 tsp) five spice mix
• 200 g (1 cup) white basmati rice
• 480 ml (2 cup) vegetable broth or stock
• 2 tsp (2 tsp) soy sauce (or tamari)

To serve

• fresh coriander / cilantro
• spring onions / scallions (chopped)
• chillies (chopped)

Instructions

1. Put the sesame oil in a pan – I like to use a shallow casserole dish with a close fitting lid. Add the five spice and gently heat for a minute.
2. Add the rice. Stir and cook for a minute, so that the grains are coated with the oil. 
3. Pour the stock over the rice. Add the soy sauce. Then put the lid on the pan securely. Cook on the lowest heat for 18 minutes.  
4. After 18 minutes, take the pan off the stove top and leave for another 5 minutes to rest. Fluff the rice with a fork before serving.
5. Serve as a stand alone dish with your choice of garnishes, or as a side for your favourite take or fakeaway.

Notes

1. Use regular white or white basmati rice for this. Avoid quick/easy cook or minute type rice.  
2. Use a pan with a lid that fits!
3. Leftovers freeze well.