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Re: spice rice

    Posted By: Lorraine
Wednesday, 6 September 2000, at 8:10 a.m.

In Response To: spice rice (Hilary)

I have a recipe for Geelrys which is a yellow rice with raisins from from South Africa. It has no nutmeg in it but it does have cinnamon stick in it. This is from Time-Life series "Food of the World cookbook African Cooking".
2 T butter
1 cup long grain uncooked rice
2 cups boiling water
1 piece of cinnamon stick 2 inches long
1/2 t ground tumeric
A pinch of crumbled saffron threads
1 t salt
1/2 cup raisins
sugar

In a heavy saucepan, melt the butter over medium heat. When foam subsides add the rice and stir until the grains are coated with butter
Do not let rice brown. Add the water, cinnamon, turmeric , saffron and salt and stirring constantly, bring to a boil over high heat.Reduce heat to low and cover tightly and let simmer for 20 minutes or until the liquid has been absorbed.
Remove from the pan and discard the cinnamon sticks and add the raisins. Fluff the rice with a fork, stir in 1 t sugar Cut a circle of wax paper and cover the pan of rice with it. Let it sit at room temperature for about 20 minutes. Just before serving fluff the rice up again with a fork and then mound it on a platter and serve.

Hope you enjoy it. It also has a recipe for Jollof Rice but I don't have the little recipe book that comes with it. And it is not in the larger book.
Hope this helps.

Lorraine :-)

Messages In This Thread

  • spice rice
    Hilary -- Tuesday, 5 September 2000, at 11:15 p.m.
    • Re: spice rice
      Lorraine -- Wednesday, 6 September 2000, at 8:10 a.m.

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