Yellow Rice (Geelrys)
An easy side dish also known as funeral rice. Everyone's stove top produces different heat, adjust cooking temps as you normally do for rice. I like to substitute low salt chicken broth for the water. Use your favorite rice except for brown.
- Ready In:
- 1 tablespoon butter
- 1 cup rice
- 1⁄4 cup seedless raisin
- 6 whole cloves
- 5 teaspoons salt
- 1⁄2 teaspoon turmeric
- 1 -2 slice fresh ginger (thin slices)
- 2 1⁄2 cups cold water
- 2 tablespoons butter
- 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.
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I would love to make and review this recipe again because it smelled amazing and looked beautiful. I made this for a dinner and wasn't thinking when I used almost the full amount of salt listed. It was excessive (almost 2 tablespoons of salt to 1 cup of rice) and even after mixing it with some plain basmati, we still couldn't eat it. I'm wondering if my fellow chefs used their regular amount of salt for rice, which I should have done as well. Maybe it's supposed to be 2 teaspoons? I love your recipes and I know this will be a great one, with an adjustment. :)
Mine took a little bit longer to cook but then that may be because the Aussie cup is a little bit bigger than the American on, also we felt there was a need to cut back on the cloves as they really overpowered the dish but would certainly make again but cut back the water by 1/4 cup and use only half the amount of cloves and up the ginger and the sultanas that I used instead of raisins. Thank you momaphet, made for Please Review My Recipes.