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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)

  • 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
  1. 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.
  2. 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.
  3. 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:
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