Yellow Rice



Yellow Rices

Ingredients :

1/2 tsp saffron strands

2 tbsp boiling water

345g (11 oz) long grain rice

3 tbsp ghee

2 tsp salt

tomato wedges

fresh coriander sprigs

Method :

Steep saffron in boiling water. Wash rice well, drain and allow to dry for at least 20 minutes, preferable longer.

Heat ghee in a large, heavy-bottomed saucepan and put in the rice. Fry on moderate heat for 5 minutes, stirring to coat each rice again. Cover with 2.5cm (1 inch) water above the level of the rice, strain saffron and add tinted water to the rice. Add salt and stir well. Bring to the boil, cover and turn heat down very low. Simmer until rice is tender and all liquid absorbed. Leave to stand for a further 10 minutes, covered, but off the heat.

Spoon into a serving dish and garnish with tomato wedges and coriander sprigs.

Serves 3-4


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