Recipe - Two Colored Rice

[Guest guest]

I have made this rice as an accompaniment to Indian dishes. It adds

color and works well to cut the spiciness of a bite with a whole

dried pepper in it, because a half pepper would be just fine ;-)

 

***When preparing Basmati rice, always rinse until water runs clear

***and soak in fresh water for 30-45 minutes. Drain rice and then

***cook in fresh, measured quantity of water.

 

Two Colored Rice

 

Yellow Rice

1 tbs Vegetable oil

½ Yellow onion, sliced

¼ cup Dried cranberries

¼-½ tsp Turmeric

2 cups Basmati rice

3½ cups Water

 

1. Sauté onion in medium sauce pan until translucent and

slightly browned.

2. Add cranberries, turmeric and drained rice. Sauté 30 seconds.

3. Add water and boil until rice swells over water line.

4. Simmer until rice is done, 10-15 minutes.

 

 

White Rice

1 tbs Vegetable oil

1¼ tsp Black cumin

3 Whole cloves

1 Cinnamon stick

6 Cardamom pods - green

2 cups Basmati rice

3½ cups Water

 

1. Boil cloves, cardamom, and cinnamon stick in water.

2. Strain when water is infused (to taste).

3. Sauté Black cumin in medium sauce pan for 15 seconds

(note: cumin will pop).

4. Add drained rice. Sauté 30 seconds.

5. Add infused water and boil until rice swells over water line.

6. Simmer until rice is done, 10-15 minutes

 

 

Allow rices to cool (to prevent breaking) before folding together.

Microwave if necessary. Garnish with fresh, chopped cilantro

(optional). Serve.

 

Serves 12-16