Yellow rice, Turmeric yellow rice
Yellow rice is simple, fragrant, slightly spicy and most of all, pretty as a picture. Made with turmeric, it is a fancy looking rice that will make your dinner table look elegant.
It is part of Spanish, Indian, Caribbean and South African cuisine. My first taste of yellow rice was in an Indian restaurant a long time ago and I knew I will remember this rice for all times.
The yellow colour is as a result of the addition of turmeric (kurkum in Hausa and ata ile pupa in Yoruba). Frying the rice raw will add a toasted flavour to the rice and also prevent sticking, but for this recipe, I used parboiled rice because I had leftover parboiled rice from another recipe.
You can add raisins and chopped vegetables to make it a meal on its own. You can serve yellow rice with curries, seafood, chicken etc.
To prepare Yellow rice
1 cup rice 1/2 teaspoon salt 1 1/2 teaspoons tumeric (kurkum) 1 small onion, chopped 2 garlic cloves, crushed 1 seasoning cube 2 tablespoons vegetable oil dry chili pepper
Chop onions and crush garlic cloves set aside.
Parboil rice until halfway done. Drain into a sieve, rinse under cold water and set aside.
In a dry pot over low heat, pour vegetable oil, when hot, add onions and fry until soft.
Add crushed garlic, fry until you smell it.
Add rice, water, seasoning cube, turmeric powder and salt.
Stir well and bring to a boil.
Reduce heat cook until rice is soft.
- If using raw rice, wash rice with several changes of water to remove excess starch, pour into a sieve to drain. Add washed rice to the fried onions and garlic, stir to coat with the oil over medium heat.
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