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Tuesday, April 3, 2012

Tumeric Rice

Fried crispy shallots and
spring onions enhance the taste of the rice
This Tumeric Rice is cooked using Basmathi rice which I am serving with Devil's Chicken and Mixed Fresh Vegetables with Garlic Sauce.  Initially planned to cook a middle-eastern chicken curry 'Bamia Chicken' which is very spicy to go with the rice, but since I didn't have some of the spices in hand, I can only cook it some other time.
A very simple yet fragrant rice which goes well with any curry or fried chicken, prawns and fish.
[serves 3-4]
2 cups basmathi rice - washed and drain
2 shallots - sliced
1/2 inch piece ginger - sliced
1/3 tsp tumeric powder
1/2 tsp salt
1/2 tsp chicken stock granules
1-2 pandan leaves
600 ml or enough water to cook the rice
1/2 tbsp oil
  1. Heat oil in wok to saute shallots and ginger until fragrant.
  2. Add in the rice and seasoning.  Quickly mix together and transfer to a rice cooker to cook or steam with enough water to cook rice with pandan leaves.
  3. Sprinkle with some shallot crisps.  
  4. Serve with Devil's Chicken.

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