Fennel and Anise Rice
Unsoaked short-grain rice with whole aromatic seeds.
Preparation: 10 min · Cooking: 25 min · Total: 40 min · 4 servings
Ingredients
- 1 tsp whole fennel seeds
- 1 tsp whole anise seeds
- 400 g dry Egyptian short-grain rice
- 440 ml water
- 2 tbsp vegetable oil
- 1 tsp salt
- conditional boiling-water top-up, only as needed — Unmeasured process allowance; use only as the step directs, not a fixed retained addition.
Instructions
Measure dry rice
For 4 side portions, measure 400 g dry short-grain rice, 1 tsp each fennel and anise seeds, 440 ml initial water, 2 tbsp vegetable oil and 1 tsp salt. Fourfold uses 1600 g rice and 1760 ml initial water; any extra boiling water is conditional.
Rinse and drain briefly
Rinse rice under cold water. Drain well and briefly pat off excess moisture with a clean towel; do not soak or leave wet rice drying for hours.
Bloom the whole seeds
Heat the vegetable oil over medium heat. Stir fennel and anise seeds for about 2 minutes until fragrant, reducing heat if they darken too quickly.
Bloom the whole seeds: 120 seconds
Coat the grains
Add the drained rice. Stir over medium heat for about 3 minutes until the grains are glossy with the seed oil.
Coat the grains: 180 seconds
Add measured hot water cautiously
Briefly take the pot off the heat. Carefully pour in the 440 ml boiling water and add salt, avoiding splashes. Return to heat and boil for about 1 minute.
Add measured hot water cautiously: 60 seconds
Steam gently
Cover with an ordinary lid and reduce to low heat. Check from 15–18 minutes until grains are tender. If firm and drying, add a little conditional boiling water and continue covered; do not treat the initial amount or time as universal.
Steam gently: 1080 seconds
Fluff and serve
Loosen the fully tender rice gently with a fork. Serve hot as 4 side portions without adding the old orange, stock or pistachio garnish.
Loosen the fully tender rice gently with a fork. Serve hot as 4 side portions without adding the old orange, stock or pistachio garnish.
Cool rice promptly
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- Unsoaked short-grain rice with whole aromatic seeds.
Common mistakes
- Take the oily pot off direct heat before adding boiling water slowly to avoid splashes.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
Reheating
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
About this recipe
Unsoaked short-grain rice with whole aromatic seeds.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.