The last time we went to meatless Mondays at our favorite Indian restaurant, we had some yellow rice. I know it was colored with turmeric but the flavor is pretty fabulous, especially with spicy lentils. I was making spicy Ethiopian lentils and thought the rice would be a nice compliment. It was so yummy! I will be making this again.
indian yellow rice
1 1/2 cups of a mixture of white and brown rice (I used short grain because that was what I had)
2 cups water
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
6 cardamom pods
1/2 teaspoons turmeric powder
1/4 cup raisins
Wash the rice, in a pot or bowl. Put the rice in a fairly large pot. Cover with water. Add everything else. Bring to a boil. Turn down to a simmer. Simmer for ten minutes. Turn the temperature down to low. Cook for ten minutes. Turn off the heat and let the rice sit in the pot on the burner for at least ten minutes.
Serve.
yum!
We are off to the mountain for the next week. I am not going to even try to write here because I am lucky to come off the mountain anymore, let alone with a computer. Have a lovely Independence Day and be safe.