Yellow Coconut Rice | Anglo-Indian Coconut Milk Rice

An Anglo-Indian special rice made in coconut milk, yellow because of the turmeric…

 

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It is time for the second week of the Blogging Marathon #140 and this week, I chose another cuisine that I have been wanting to try since long. Just like I chose Parsi cuisine last month, this time I chose Anglo-Indian cuisine. As I dug into finding recipes related to this cuisine, I found it very difficult to find many. But when I checked up a few, it rang a bell. Remember when I had reviewed a book called “The Indian Bible”? I suddenly realized that this book, that was published in the UK, was basically a diary of Anglo-Indian recipes! It is interesting how after blogging for so many years, you finally start learning a few things here and there.

 

Anglo-Indians are basically a community of English people who settled in India after the years of colonization and went on to become citizens. The beauty of this cuisine is the amalgamation of English and Indian cooking. Most of the Indian recipes were adjusted in spice levels to go with the taste buds of the British. Hence, you will realize that the recipes are very similar yet distinct in its own way.

 

I have already marked up recipes like the basic Anglo-Indian recipes like Mulligatawny and Kedgeree to try. However, when I found this recipe, it was such an easy one that I had to try. I already have a coconut milk rice recipe on the blog, but this version is yellow because of the addition of turmeric and a very straightforward recipe as one – by which I mean no cutting or slicing. 😉 If you want to make a very simple rice recipe to go with any non-veg curry, then this one is definitely to try… Off to this recipe…

 

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Yellow Coconut Rice | Anglo-Indian Coconut Milk Rice

Course Rice
Cuisine Anglo Indian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 3
Author Rafeeda AR

Ingredients

  • 1 tbsp butter/ ghee or a mix of both
  • 2 cloves
  • 2 cardamom
  • 1 inch pc cinnamon
  • 1/2 cup thick coconut milk I used canned one
  • 1 1/2 cup water
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 cup basmati rice washed and drained

Instructions

  • In a saucepan, melt the ghee. Briefly fry the whole spices.
  • Add the rest of the ingredients and keep on high flame till the water comes to a boil.
  • Reduce to simmer and cook till the rice is done.
  • Fluff up with a fork and serve warm with curry of choice.

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