In an oven dish with a tightly fitting lid, stir the rice with the oil, until the rice is coated and the side of the dish is greased.
Next stir in all the spices - the turmeric, salt, cloves, cardamom, cinnamon - and the garlic.
Then pour over the boiling water and stir briefly before quickly putting on the lid. If you don't have a dish with a tightly fitting lid, you can use a double layer of foil to make one.
Cook in the oven for 30 minutes.
Before serving, use a fork to separate the grains and fluff up the rice.
We prefer this dish with white basmati rice, but you can also use brown rice. Cook 1 cup (200g) brown rice with 1 ¾ cup (420ml) water and increase the cooking time to 1 hour.It's important to use a dish with a well fitting lid, otherwise more water can evaporate and you will end up with dry rice.If you scale the recipe you may need to adjust the amount of water. Rice for a crowdWhen cooking rice to please the crowds, oven cooking is the best method. We've successfully cooked rice for 20-50 and more people, but you have to slightly adjust the amount of water and cooking times. Here's what you do to make 20 portions of rice:For white rice: 1kg rice (5 cups) | 1.7L water (7 cups) | 45 min.For brown rice: 1kg rice (5 cups) | 1.8L water (7½ cups) | 60 min. (1h)Make sure to use boiling hot water, which is even more important when oven cooking large quantities of rice.