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<blockquote data-quote="Mongoose39uk" data-source="post: 432521" data-attributes="member: 46445"><p>Brown basmati for me in 2kg bags from my local asian supermarket.</p><p></p><p>Laila brand takes about 10 minutes to cook and costs a couple of quid.</p><p></p><p>Just boiled these days. I used to live with a Uganadan lass who introduced me to it cooked a different way.</p><p></p><p>Tablespoon of oil in a pan, gently fry an onion till soft then add garlic, ginger and peppers.</p><p></p><p>Just as the onion turns a slightly golden colour add a cup of rice. Fry on a gently heat for minute then add 3 cups of water. Boil for five minutes then pop a lid on, take of the heat and leave for ten minutes.</p><p></p><p>The problem is we would be eating curried goat, plantain spiced potatoes and home made flat breads and lots of it.</p></blockquote><p></p>
[QUOTE="Mongoose39uk, post: 432521, member: 46445"] Brown basmati for me in 2kg bags from my local asian supermarket. Laila brand takes about 10 minutes to cook and costs a couple of quid. Just boiled these days. I used to live with a Uganadan lass who introduced me to it cooked a different way. Tablespoon of oil in a pan, gently fry an onion till soft then add garlic, ginger and peppers. Just as the onion turns a slightly golden colour add a cup of rice. Fry on a gently heat for minute then add 3 cups of water. Boil for five minutes then pop a lid on, take of the heat and leave for ten minutes. The problem is we would be eating curried goat, plantain spiced potatoes and home made flat breads and lots of it. [/QUOTE]
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