Festive Yellow Rice

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 kg long grain rice
• 4 tablespoons oil
• 2 large onions, finely sliced
• 3 garlic cloves, finely chopped
• 8 cups coconut milk
• 4 teaspoons salt
• 2 teaspoons ground turmeric
• 6 curry leaves
• banana leaves or bamboo leaves, for serving
• marbled egg (recipe 24091)
• 2 green cucumbers, sliced
• 3 fresh red chilies
• 3 fresh green chilies

Recipe

• 1 if rice needs washing, wash well beforehand and allow to drain at least 1 hour.
• 2 heat oil in a large sauce pan with a well-fitting lid. fry onions and garlic until onions are soft and golden, stirring frequently to prevent burning.
• 3 add rice and fry for a minute or two, then add coconut milk, salt, turmeric and elave for flavouring.
• 4 bring to the boil, stirring with a long spoon. as soon as liquid comes to the boil, turn heat very low, cover tightly with lid and allow to steam for 20 minutes.
• 5 uncover, quickly stir in with a fork any coconut mild that remains unabsorbed around edge of pan, replace lid and leave on same low heat for a further 3 minutes.
• 6 turn off heat, uncover and allow steam to escape and rice to cool slightly. remove leaves used for flavouring and gently fork rice onto a large platter or a tray lined with well washed banana or bamboo leaves. shape into a cone, pressing firmly. use pieces of greased banana leaf or foil to do this. sarround with marbled eggs, halved, sliced green cucumber and fresh chilies for decoration.