First time I had this rice was years ago at an
aunt’s (not biological but I call her aunt anyway) house.
Her chef made it with smoked chicken, it was unforgettable. I quickly asked the chef for the ingredients but the only thing I remember thereafter was tumeric and ginger. I forgot all about that rice until I saw it today on So You Think You Can Cook -my favourite Facebook food group-. I knew immediately I had to make it for dinner.
Yellow but not so mellow
- 2 1/2 cups Rice
- 2 tbsp Tumeric powder
- 1 tbsp Curry powder
- 3 medium sized fresh ginger
- 4 cloves garlic
- 1/8 cup olive oil
*Bouillon cubes ( not really necessary)
* Green peas and parsley leaves or whatever catches your fancy for garnish.
– Peel ginger and garlic and blend to a paste.
– Place a pot with some water on heat, and add the paste, tumeric, olive oil, curry, salt, let it boil.
– Wash rice and pour into pot once water starts to boil.
– Cover and let cook till rice is done.
*Remember the trapping steam tip. You can place Moinmoin leaves or foil wrapper or a plastic bag on top of the rice and cover with the lid, the rice if the rice still seems hard. Turn the heat down and let it steam slowly to cook rice through.*
– Add green peas or garnish when the water on top of the rice has reduced and you can only see bubbles from the underneath the top surface. This is so as not to over cook the fresh peas.
This rice is packed with a lot of heat, it’s spicy, so I recommend a mild stew like a tomato sauce.