Yellow rice

Yellow rice

By
From
South East Asian Food

Yellow Rice goes nicely with dry chicken curries, chutneys and sambols.

Ingredients

Quantity Ingredient
2 cups basmati rice
all-purpose coconut milk
1/2 teaspoon turmeric powder
1 stick cinnamon, splintered
4 cardamom pods, broken open
2-3 tablespoons ghee or butter
1 large onion, cut in half across then finely sliced lengthwise
a small handful raw cashew nuts
a handful raisins

Method

  1. Wash the rice thoroughly and put it in a saucepan with coconut milk to the depth of a finger joint. Add turmeric, cinnamon and cardamoms, stir, then cook the rice according to the evaporation method, stirring occasionally to prevent the coconut milk encouraging the rice to stick to the bottom of the pan.
  2. When the rice is cooked heat the ghee or butter in a pan and fry the onion and the cashew nuts until they are golden brown, adding the raisins and frying them until they puff out. Sprinkle on top of the rice and serve.
Tags:
SBS
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