Baked Geel Rys Yellow Rice Recipes

Steps:

• Place rice, water, brown sugar, salt, turmeric and cinnamon stick in a pot.
• Boil over high heat 20 minutes.
• Drain excess water.
• Add remaining ingredients and steam rice until soft and fluffy.
• Remove cinnamon stick before serving.

Steps:

• In a medium saucepan sauté the rice in 1 tbs butter 3-5 minutes or until fragrant.
• Add the water and bring to a boil.
• Turn burner to lowest temp, add the raisins, cloves, salt, turmeric, and ginger.
• Cover and simmer gently until the rice is tender and all the liquid has been absorbed, about 20 minutes, if rice isn't quite done you can add a splash more water if needed.
• Add the butter, fluff up with a fork and discard the ginger.

Steps:

• Add the water or stock to a large saucepan and bring to a boil over medium heat. Add the remaining ingredients and return to a boil. Reduce heat to low, cover tightly and simmer for 15 minutes.
• Remove from heat and set aside, covered, for another 5-10 minutes. Discard cinnamon stick, fluff with a fork and serve hot.
• Optional, Stir 1-2 tablespoons of butter into the cooked rice at the end.

Steps:

• Preheat oven to 350°F In large casserole dish, combine rice, tumeric, cinnamon, salt, sugar. Stir to distribute spices even. Pour boiling water over rice, add butter, stir to mix, and add 2 lemon slices (with rind), thickly sliced, on top. Make sure there are no seeds in lemon slices. Cover dish and put in oven, bake for 25 to 35 minutes until water is absorbed and rice is tender.
• You can also make this with brown rice, just increase amount of water to 6 cups and increase cooking time to 45 to 60 minutes.

Steps:

• Melt the butter in a medium saucepan set over medium heat. Add the carrots, celery, onion, and garlic and cook until the vegetables are softened; a little browning is okay. Add the curry powder, turmeric, and bay leaves and stir until the vegetables become pasty and coated with the spices. Add the stock and thyme. Bring to a boil, reduce the heat, and simmer the curry broth for 1 hour.
• Heat the oil in a large skillet set over medium-high heat. Sear the cod pieces until one side is crispy. Pour 2 cups of the curry broth into the pan, reduce the heat, and simmer until the fish is cooked through.
• Measure the remaining curry broth in a liquid measure and add enough water to come to 3 cups. Pour the liquid into a saucepan and add the rice and raisins. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes.
• To serve, make a bed of rice in a soup plate, set a piece of fish on top, and spoon in some of the broth.

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onion, and saute 7 minutes or until tender.
• Add rice and garlic; saute 2 minutes.
• Add water and next 3 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 23 minutes or until liquid is absorbed.
• Garnish with green onion tops, if desired.