Olive Magazine
A bowl of fragrant yellow rice with a dark slate background

Yellow rice

Published: June 3, 2021 at 12:48 pm
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  • Preparation and cooking time
    • Total time
    • + soaking
  • Easy
  • Serves 2-3 as a side

This fragrant spiced rice from Hoppers restaurant is a little more celebratory than standard white rice and is elevated by using great-quality basmati

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal274
fat6.3g
saturates3.2g
carbs47.9g
sugars0.1g
fibre1.2g
protein5.7g
salt0.8g
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Serve this yellow rice recipe as part of a menu along with Hoppers' Sri Lankan crab curry and samphire and sea beet sambol. Also try our recipe for pilau rice.

Ingredients

  • 200g basmati rice
  • 1 tbsp ghee or butter
  • 1 stick cinnamon
  • 2 green cardamom pods
  • 3 cloves
  • 7½cm piece pandan leaf, or 3 dried pandan leaves
  • ¼ tsp ground turmeric
  • crispy fried shallots, fried curry leaves, sultanas or roasted cashews, to garnish

Method

  • STEP 1

    Wash the rice under cold running water until the water runs almost clear. Tip into a medium pan, cover with fresh water and soak for at least 30 minutes or up to 1 hour. Drain well.

  • STEP 2

    Heat a heavy-based pan over medium heat. Add the ghee or butter, followed by the cinnamon, cardamom and cloves. Cook for 30 seconds until fragrant. Add the rice, pandan leaf, turmeric and 1/2 tsp of salt. Stir gently, being careful not to break the rice grains.

  • STEP 3

    Add 350ml of cold water and turn up the heat. Bring to a boil, then reduce the heat to a simmer. Cook for 5 minutes or until the water reaches the level of the rice. Cover, reduce the heat to the lowest setting and cook for 15 minutes without removing the lid.

  • STEP 4

    Turn off the heat and leave the pot covered for 10 minutes. Uncover and fluff the rice gently with a fork. Garnish with fried shallots or curry leaves, sultanas or roasted cashews, and serve.

Discover more delicious sides with our fried rice recipes

Traditional Nasi Goreng Recipe
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