Monday, 21 April 2014

Caramelised Brown Rice

Caramelised Brown Rice
also referred to as Brown Rice

Served with Dhansak, Dodhi Chawal and Rus Chawal

Caramelised Brown Rice for the Dhansak, Dodhi Chawal and Rus Chawal

Serves 6 persons

2 cups basmati rice, washed 

2 tsp brown sugar or jaggery
1 tbsp oil
2 tbsp crisp fried crushed onions
4 cups of water 
2 flat tsp salt
1 cinnamon stick
6 cloves
6 black peppercorns
2 whole green cardamom

In a pan heat the sugar or jaggery. It will melt and caramelize. The colour should be fairly dark.

Immediately add the oil, onions, whole spices and salt. Add a cup of water. Add all the washed rice and the rest of the water. Bring it to a boil on a high flame. When the rice starts showing through the water keep a watchful eye on the pot. As the water evaporates ''holes'' will be formed in the rice. Now lower the flame, cover and steam the rice for 22 minutes.
Immediately fluff the cooked rice gently with a fork to keep it separated and serve.


Keep all the ingredients ready before you start.

Always use cold water.

Add a bay leaf if you like.

Try the perfect rice finger test!!

Put your index finger on the very top of the rice.
Gently pour water until the first indentation cut of your finger. This always seems to work!

The colour of the rice will depend on how dark your caramel is.

Do not soak the rice.

For more Parsi Food recipes and its origins click for my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

Photo courtesy Sheriar Hirjikaka

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