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Pillau Rice.
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Thread: Pillau Rice.

  1. #1
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    Pillau Rice.

    I have a lovely rice recipe, This is a meal on it's own!.I hope you like it. All the spices are edible, but if you want you can take them out. I cook this every weekend with my curry.




    Ingredients.

    1/. Quarter teaspoon of yellow food colouring.
    2/. Quarter teaspoon of red food colouring.
    3/. Two cups of basmati rice. ( preferably tilda).
    4/. One teaspoon of vegetable oil.
    5/. Two teaspoons of finely chopped onion.
    6/. Eight green cardomans.
    7/. Three inch stick of cinnamon.
    8/. Six cloves.
    9/. Three bay leaves.
    10/. Two star anise
    11/. Three cups of water.
    12/. Half a teaspoon of salt.


    Mix each of the food colourings separate with one tablespoon of water, and set aside.
    Wash the rice thoroughly in several washes, then leave to drain.
    Heat the oil gently in ( a frying pan or such), that also has a lid.
    Add the spices and fry gently for about one minute.
    Then add the rice and stir to ensure all the rice is coated with the oil.
    Pour in the three cups of water and add the salt, stir and bring to the boil.
    Once boiling, turn down the heat to very low and cover the pan with the lid.
    Switch on the oven to gas mark 3 (350 f) or (170 C).
    After a five minutes stir the rice gently with a fork or wooden spoon. Cover again for a further three minutes and repeat. Then after two minutes remove from the pan and place in the oven proof dish. ( use a teaspoon full of oil around the inside of the dish). This stops the rice from sticking.
    Now take one of the food colourings and make two lines of colour across the rice. Repeat with the other food colouring and make two lines down.
    Replace the lid and place the pot in the oven for fifteen twenty minutes.
    After the twenty minutes the rice will be done, remove and place in another container, stirring the rice frequently, to break up the rice. Try to cool it down quick..iethe open air.

    The guide lines for cooking the rice are approximately. If you find that the rice starts to stick during the first stage of cooking, It is okay, just remove from the pan and place it in the pot then in the oven.
    This rice freezes really well, and if anything tastes even better!..Maybe because the spices infuse.

    Good luck!!! And enjoy.

  2. #2
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    Re: Pillau Rice.

    Thanks for sharing your recipe with us BillyBoy. Just a suggestion if you don't want to use food coloring-achiote oil for the red (or beet juice)and tumeric for the yellow (saffron if you want to use the expensive stuff )

  3. #3
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    Re: Pillau Rice.

    Dee maak Billy. Thank you for sharing the recipe.

  4. #4
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    Re: Pillau Rice.

    Thank you RC...Thank you Suzie, i realy hope you enjoy my rice recipe!

  5. #5
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    Re: Pillau Rice.

    I will try your recipe one of these days. It looks yummy!

    Regards!

    Never approach a bull from the front, a horse from the rear, or an idiot from any direction.

  6. #6
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    Re: Pillau Rice.

    Great stuff billy,

    Just a wee hint,if you substitute the water with chicken stock you will be delighted with the result .


    Aloi Maaak

  7. #7
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    Re: Pillau Rice.

    Thank you Frankie, what a great idea! i will try some stock next time.

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