Sunday, April 10, 2011

Indian Rice (Pulao)

  • 1/4 teaspoon each of ground turmeric, onion powder, garam masala, ginger, cummin and nutmeg.
  • 1 teaspoon of sweet curry
  • 3 whole cloves
  • 1 whole cinnamon stick
  • 1 cup non dairy fat free milk
  • ¾ cup water
  • ¾ cup rice

  1. In a medium sauce pan cook the onions, about 5 minutes. If you are on a low residue diet cook the onion in apple juice or chicken stock.
  2. Then Season with cinnamon sticks, cloves Cook for 3 to 4 minutes to release the flavor, stirring constantly.
  3. Then add the rest of the spices and cook for another minute or 2.
  4. Pour in the water, milk, rice and cook for 10 minutes, stirring constantly.
  5. Bring to a simmer, then reduce heat to low. Cover pot with the lid and cook until the rice is done, about 30 minutes.
  6. Remove the cinnamon sticks, and cloves before serving. (or warn the people eating not to eat those)

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