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    You are in: Home / Recipes / Yellow Rice Recipe
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    Yellow Rice

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 24, 2001

    • on December 02, 2007

      Nice, delicately flavoured side dish. I used brown basmati rice, and about 3 cups of water. (Perhaps that is supposed to read 3-4 cups, not 3/4 cup?) I did not reserve any of the onion for garnish, and I didn't have any peas or saffron either. (that's what you get for not checking your ingredients before you start!) Left all of the seasonings whole and removed them before serving, except for the peppercorns, which I smashed with a mortar & pestle. I had never cooked rice from scratch before this(go ahead, laugh!), but this recipe was easy and produced excellent results. Will be making this again. Thanks, tonkcats!

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    • on February 08, 2007

      Nicely flavored rice! I did not use the bay leaves (a personal preference). I used white rice and I ended up frying everything together (minus the water) until the rice was golden. I then added 3 1/2 cups of water and simmered it until done. Thanks for the great recipe!

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    • on September 16, 2006

      Yummy, delicious. I used olive oil instead of ghee, and left out the cinnamon sticks and cardomom pads. I will definitely make this again. Although, I think that 3/4 cup of water is a typo. I used much more water.

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    Nutritional Facts for Yellow Rice

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 444.0
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 6.5 g
    Cholesterol 24.5 mg
    Sodium 594.9 mg
    Total Carbohydrate 75.2 g
    Dietary Fiber 4.1 g
    Sugars 2.3 g
    Protein 8.0 g

    The following items or measurements are not included:


    black cardamom pods

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