Yellow rice

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Results 41-48

• Greg the peg

  25 January 2012

  Greg the peg rated this recipe

  

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• susan_lily

  26 March 2012

  susan_lily rated and commented on this recipe

  

  Gorgeous rice. Made to go with Bobotie and was fab. Also good with currys.

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• David

  15 April 2012

  David commented on this recipe

  No wonder several posters describe the outcome of this recipe as 'crunchy' or 'needed longer cooking'. The amount of liquid given is only 50% of the amount actually needed to cook that amount of basmati rice properly. Since the recipe talks about 'soaking time' I assume that the step of soaking the rice for 30 minutes (a common practise with basmati- presumably to reduce the fuel needed to cook the rice as soaking reduces the cooking time) has been left out. So the recipe should use 1,000ml of water. I am also unclear how a recipe with 50g of butter can be described as 'low fat'! I left out the sugar (I wasn't cooking for children's palates) and sauted onion and garlic in the butter. I also used a low-sodium stock rather than the (corrected amount) of water. These added ingredients produced a pretty good Indian influenced-recipe.

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• mitchity40

  15 July 2012

  mitchity40 rated and commented on this recipe

  

  Made this with bobotie and the tomato and onion salad. Its absolutely delicious. I made double the amount and its all been eaten by ravenous teenagers! Definite family favourite and great for an informal dinner party. I put extra eggs in delicious ..10 stars!

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• Lorna

  26 August 2012

  Lorna rated and commented on this recipe

  

  Amazing! 1st ever time that I've managed to cook rice. Could do with a bit more spice so maybe add more cardamom next time. Omitted sugar, otherwise followed recipe. Maybe the 'crunchy' people simmered the rice too low or lifted the lid??

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• Emily Jefferson

  27 August 2012

  Emily Jefferson rated and commented on this recipe

  

  Crunchy rice so added more water and put back on the heat for a while. Very nice though, went down well with kids.

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• Frantic Flapjack

  30 October 2012

  Frantic Flapjack rated and commented on this recipe

  

  Served this with the spicy african chicken stew recipe on this site. It was only just cooked in the given time. I think if it was simmered for a few minutes longer before leaving it to stand, it would have been perfect. Also left out the sugar. It really doesn't need it.

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• rachael.young

  13 January 2013

  rachael.young rated and commented on this recipe

  

  I made this recently and was pretty pleased with the results. I was worried about the sweetness so i left out the sugar and raisins and as im not a fan of cardomom i put cumin in instead which worked really well. It made a really nice side with salad and chicken and a nice change from having potatoes

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Ingredients

• 350g basmati rice
• 50g butter
• 1 heaped tbsp caster sugar
• 1 tsp ground cinnamon or 1⁄2 cinnamon stick
• 6 cardamom pods , shelled and seeds crushed
• just under 1 tsp ground turmeric
• 5 tbsp raisins

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 2 mins

Cook 10 mins

Vegetarian, Low-fat

Before cooking

Ingredients

• 350g basmati rice
• 50g butter
• 1 heaped tbsp caster sugar
• 1 tsp ground cinnamon or 1⁄2 cinnamon stick
• 6 cardamom pods , shelled and seeds crushed
• just under 1 tsp ground turmeric
• 5 tbsp raisins

Per serving

313 kcalories, protein 5.0g, carbohydrate 61.0g, fat 7.0 g, saturated fat 4.0g, fibre 0.0g, sugar 13.0g, salt 0.98 g

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