Spiced Rice
Indian
Note: Stir rice into sautéed onions, then add remaining ingredients. Or, wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes. Pour cold liquids in heavy pan, add rice, make a well in the center of the rice. For a sweeter taste, substitute 1/2 t Garam Masala for the turmeric. Substitute chicken stock for the water and forget the bouillon.
1/3 cp sliced green onion 1 T butter 1 cp long grain rice 2 cps water 1 T lemon juice 1 1/2 t beef or chicken bouillon granules 1/4 t salt 1/4 t ground turmeric 1/2 cp light raisins (opt)
In large saucepan cook onion in butter til tender but not brown. Add rice. Add water, lemon juice, bouillon granules, salt, and turmeric; heat to boiling. Reduce heat; cover and simmer 15-20 minutes. Remove from heat and stir in raisins. Let stand, covered, for 10 min
Turmeric
Note: This method of cooking rice is great for keeping your rice fluffy! I've always
used beef or chicken bouillon cubes but frying it first seems to make a difference in the
texture.
1/3 cp sliced green onion
1 T butter
1 1/2 cp long grain rice
3 cps water
1 T lemon juice
1 1/2 t beef bouillon granules
1/4 t salt
1/4 t ground turmeric
1/2 cp light raisins (opt)
In large saucepan cook onion in butter til tender but not brown.
Add rice; cook and stir over low heat til rice is golden.
Add water, lemon juice, beef bouillon granules, salt, and turmeric; heat to boiling.
Reduce heat; cover and simmer 15 min
Remove from heat and stir in raisins.
Let stand, covered, for 10 min