Yellow rice
Apr 22, 2012 17:38:11 GMT
Post by Charlie Arnold on Apr 22, 2012 17:38:11 GMT
This seems to work well for Meg and just gives a bit of variety to the rice. Depending on tolerance you can add more spices but I keep it quite mild for her.
Serves 4:
1oz / 25g butter
8oz / 225g long grain rice, we use basmati mostly
1 teaspoon turmeric
4 cardamon pods
1 pint / 600ml chicken stock.
Melt the butter in a pan
Add the rice and fry for a few minutes
Add the rest of the ingredients and bring to the boil.
Cover and simmer for 15 to 20 minutes or until rice is cooked and tender and the liquid has been absorbed.
Make sure you remove the cardamon pods before serving.
Other spices you can add are 1/2 teaspoon ground cloves, 1 teaspoon ground cumin. But this makes it too much for Megs. it is a case of trial and error!
Serve with your favourite meat or fish, Meg usually adds lashings of cream to hers too.
Serves 4:
1oz / 25g butter
8oz / 225g long grain rice, we use basmati mostly
1 teaspoon turmeric
4 cardamon pods
1 pint / 600ml chicken stock.
Melt the butter in a pan
Add the rice and fry for a few minutes
Add the rest of the ingredients and bring to the boil.
Cover and simmer for 15 to 20 minutes or until rice is cooked and tender and the liquid has been absorbed.
Make sure you remove the cardamon pods before serving.
Other spices you can add are 1/2 teaspoon ground cloves, 1 teaspoon ground cumin. But this makes it too much for Megs. it is a case of trial and error!
Serve with your favourite meat or fish, Meg usually adds lashings of cream to hers too.