May 2017
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Leftover Rice
[Food-September 2008]

Leftover rice is one thing but leftover plain, white rice is quite another issue! Biryanis and pulaos can easily be consumed by themselves the next day but what about plain rice. You could eat it the next day but it’s obviously no longer fresh. Rather than wasting it season it with these simple ingredients and you’ll have a whole new dish in no time!

YELLOW RICE

leftover rice

a few mustard seeds/rye (depending on how much rice you’re using)

2-3 tbsp. oil

coriander leaves/kothmeri/dhania/cilantro

a few pinches of haider/haldi/turmeric

mirchi/cayenne, to taste

water

Heat the oil. When hot, add the mustard seeds. They will start to splutter. Reduce the heat and cover until the spluttering resides. Then add chopped coriander, a few pinches of turmeric, and mirchi to taste. Cook for a couple of minutes. Then add a few tablespoons of water and bring to a boil. When the water boils add the cooked rice to it. Stir to combine all ingredients. Can be kept on warm for a few minutes to allow flavors to incorporate.

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