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Hot on the heels of yesterday's success, I made this recipe again this morning, but in a bigger batch. I used a 5litre stockpot which I warmed for 15 mins while the oven heated up. I used the following ingredients proportions and it came out just about perfect:- 6 large mug fulls of rice- 5 TBS oil- 2 litres of boiling water- 2 TSP saltspices, etc. more or less as your recipe but I didn't have any black cumin. Really happy with this technique as it seems quite foolproof. Although I expected to yield 6 portions it has divided into 8 takeaway trays (pic below), so I'm going to freeze most of it as I've heard you shouldn't keep rice at room temp too long.
just picked up Morrisons new food magazine....and also maybe a nice handy tip.....I see their tricolour rice is coloured with beetroot juice and turmericas most people throw away their empty beetroot jars when the beets are finished...why not use this instead of red food colouring ??worth exploring methinks
I'm gonna try this at the weekend. having a curry party.lolthink the beetroot will impart a nice sweet flavour to the rice and colouring will be similar to red food colour sh1t but more natural.Also, if i ever run out of red food colouring, this can be a nice handy standbyand price wise too..red food colouring approx ?0.75 per 38ml...Beetroot (including the beets ) ?1.20 per 340g
Quote from: madmatt on October 28, 2011, 09:54 AMTrebled all quantities to make a batch for freezing.Great taste, but had to add more water after the initial 15 mins, and gave it another 7 mins.Matt Haven't cooked rice for a while now, have been brushing up on my chapatti skills
Trebled all quantities to make a batch for freezing.Great taste, but had to add more water after the initial 15 mins, and gave it another 7 mins.Matt
Quote from: curryhell on October 28, 2011, 07:24 PM Haven't cooked rice for a while now, have been brushing up on my chapatti skills CH how did the chapati skills turn out and what recipe are you using - and they soft?best, Rich
Haven't cooked rice for a while now, have been brushing up on my chapatti skills