Saturday, March 26, 2011

Yellow Rice

1½ cups basmati rice
2 tablespoons oil or butter
2 2/3 cups water
½ teaspoon turmeric
¼ cup raisins or currants, optional
1 stick of cinnamon
1½ teaspoons salt
2 tablespoons olive oil
1 onion, peeled and finely chopped or sliced, optional
4 tablespoon desiccated coconut, optional
Salt and pepper to taste

1. Heat oil or butter in a heavy saucepan over medium heat. Add the rice and sauté until the individual grains are shiny, about 1 minute.
2. Add the turmeric, raisins or currants, cinnamon, water and salt and bring to a boil. Cover the pan and turn the heat to low. Cook for about 20 minutes.
3. While the rice is cooking, heat the 2 tablespoons oil over moderate heat in a frying pan and sauté the onions until they are golden.
4. Once the rice is cooked, fluff it with a fork, and stir in the onions and coconut or spread them over the top, if desired. Add salt and pepper if needed.

Serves 5-6
Adapted from Lehla Eldridge’s The South African Illustrated Cookbook

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