Best Ever Yellow Rice
Cooked with curry powder, turmeric and Massel Liquid stock, this aromatic rice is bursting with flavour and a vibrant yellow colour. Topped off with parsley, almonds and sultanas, it’s the perfect side for your next barbeque.
(Serves: Serves 4 - Prep time 5 min - Cook time 20 mins)
Ingredients
- 750ml (3 cups) Massel Vegetable Liquid Stock
- 400g (2 cups) white long grain rice
- 1 tsp mild curry powder
- ¼ tsp ground turmeric
- 80g salted butter, chopped
- 100g (⅔ cup) slivered almonds
- 90g (½ cup) sultanas
- ¼ cup finely chopped continental parsley
Method
- Place rice, stock, curry powder and turmeric in a medium saucepan and bring to the boil over medium-high heat. Reduce heat to simmer, covered, for 10-12 minutes or until rice is tender and liquid is absorbed. Stand, covered, for 5 minutes. Fluff rice mixture with a fork.
- Meanwhile, heat half the butter in a small frying pan over medium heat. Add almonds and cook, stirring occasionally, for 3-4 minutes or until golden.
- Stir almonds, remaining butter, sultanas and 2 tbsp of the parsley through the warm rice. Serve warm or at room temperature sprinkled with remaining parsley.
Massel products used in this recipe:
