Toasted Almond Basmati Rice

In a small skillet set over a medium heat add the slivered almonds and cook for about 5 minutes until they start to turn a golden colour. Stir them around while you are cooking them otherwise some will burn and others won't toast at all. When done, remove from heat and set aside.

In a deep sided heavy bottomed pan, heat the olive oil over a high heat and add the rice. Stir the rice around until it is all covered in the oil and translucent on the ends. This takes about a minute or two. Then add all the water and salt at once and give a quick stir. Now, reduce heat to low, cover and let it cook. Check back in about 15 minutes to see how it is doing. It should be just about done now so test it. If you notice the liquid has evaporated and the rice is not cooked yet, add a bit more water. When it is is cooked, remove from heat and fluff up with a fork. I usually start from the top and work my way through to the bottom. Once you have done this, transfer it to a serving dish and add the slivered almonds. Stir to incorporate them into the rice. Top with fresh coriander.

This can be served hot, room temperature or even cold. It is pretty great either way!