Arroz Amarillo Con Achiote (Caribbean Yellow Rice)

Ingredients:

660ml vegetable stock
1 1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 tbsp olive oil
2 tsp annatto seeds
1/2 tsp hing (asafoetida powder)
180g long-grain rice, washed and drained

Method:

Combine the stock, salt and black pepper in a small pan and bring to a boil over medium heat. Reduce to a simmer and cover with a lid.

Heat the olive oil in a heavy-based saucepan and add the annatto seeds. Fry briefly, until the seeds darken and the oil turns a deep reddish-orange colour. Take off the heat and use a slotted spoon to remove the annatto seeds (discard these).

Return the oil to the heat and scatter over the asafoetida powder. Fry briefly then stir in the rice and fry gently, stirring constantly, for about 2 minutes, or until the rice begins to turn opaque.

Now pour the simmering stock onto the rice mixture. Increase the heat to a boil then reduce to a simmer. Cover the pan and cook gently for about 20 minutes, or until all the liquid has been absorbed and the rice is completely tender and fluffy.

Take the rice off the heat and set aside, covered, to rest for 5 minutes. Serve immediately.