I like to have a heaping spoon of rice with a curry that has a lot of gravy.
However I am not a huge fan of basmati rice…yes yes… I know how can an Indian not like Basmati rice… well simple.
When it sits in the strainer, just waiting to be put into the serving dish, it looks funny and weird and if not cooked properly its texture is just all wrong.
To save myself the torture of forcing the rice down I just stick to normal long grain rice, quick and easy and works every time.
I was reading a recipe book by Kaushy Patel, she is a chef in London, that owns her own little Indian restaurant, when I came across a recipe for soothing yellow rice.
It reminded me so much of Kitchri rice that I tend to make very often.
I was intrigued to try it out and I just loved to the story behind the rice itself. To sooth the soul, when you are sick, or stressed this rice is eaten to eliminate the heat from one’s body.
I did not need a bout of flu to try this rice out.
My parents actually liked it, seeing as they were a bit sceptical by the name.
- 175g x yellow moong dhal.
- 175g x rice.
- 75ml x oil.
- 2 x cloves garlic, chopped.
- 1 ¼ x tsp salt.
- ¼ x tsp turmeric.
- Mix the dhal and rice together, rinse a couple of times in boiling hot water, strain and set aside.
- Heat the oil in a pot and add the rice, give it a good stir.
- Allow the rice mixture to fry for about a minute.
- Add in the garlic, salt and turmeric and fry for a couple of seconds.
- Pour in 900ml boiling water and allow the mixture to come to the boil.
- Cook until the rice is soft, you may need to add a little more water every now and then.
- Once the rice is cooked and all the water has evaporated, remove from the stove and allow to rest for 5 minutes before serving.