Topic: GLASGOW FRIED RICE

[bigboaby1]

SOAK RICE FOR HOUR AND THEN DRAIN TO COMPLETELY REMOVE STARCH..DO NOT USE NON STICK RICE IT WILL NOT WORK..
1 SMALL ONION FINELY CHOPPED
ENOUGH OIL TO COOK ONIONS
2 CUPS OF BASMATI RICE TO 4 CUPS OF WATER
4 CLOVES
1/2 STICK CINNAMON
PINCH OF CUMIN SEEDS
1 TSP SALT
1 TSP YELLOW FOOD CLOURING POWDER..NOTE..DO NOT USE TURMERIC TO COLOUR YOUR RICE IT'S A NO NO
PINCH RED COLOURING POWDER

BROWN ONION WITH SPICES UNTILL COOKED THEN ADD RICE AND COAT REALLY WELL
ADD YOUR WATER AND COOK UNTILL RICE IS SOFT DO NOT OVER COOK
REMOVE RICE FROM THE PAN AND DRAIN
PUT IT BACK INTO THE WARM POT ADD YOUR RED FOOD COLOUR BUT DO NOT FORK THROUGH.. COVER WITH LID.. THE STEAM IN THE POT WILL REMOVE ALL THE MOISTURE.....IT NEEDS TO BE COMPLETELY DRIED OUT BEFORE FORKING.. LEAVE FOR ABOUT AN HOUR BEST TO LEAVE OVERNIGHT UNTIL THE WATER COMPLETELY EVAPORATES FROM THE RICE LEAVING IT WITH LOOSE GRAINS

[haldi]

Thanks again
I'm getting a list of recipes to try!!

[Aussie Mick]

Hi mate

Why do you say not to use turmeric to colour the rice?

I know plenty of people that do. I think it's a personal preference. Personally I'd rather use a spice than a chemical concoction anyday. just a thought......

I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ........

[Peripatetic Phil]

I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ...

Well, I don't share this perspective, but even if I did it is worth bearing in mind that (a) all foodstuffs are made up of nothing but chemicals (see the late Prof. Jack Pridham's "Chemophilia" for a rigorous debunking of the "all chemicals are evil" myth, by an internationally famous biochemist), and (b) many modern food colourings are directly derived from natural foodstuffs (e.g., Queen brand natural extracts for colouring food & drinks, where the yellow is extracted from turmeric) : Queen brand, incidentally, is itself an Australian company, so you should have no problem sourcing some).

** Phil.

[Secret Santa]

This is pilau rice not fried rice.

[Peripatetic Phil]

This is pilau rice not fried rice.

I wouldnae' recommend expressing that view tae forcefully in Sauchiehall Street, laddie ...

[BIR-TY]

but its still pilau rice

[Peripatetic Phil]

but its still pilau rice

A wise man knows what it is; a wiser man knows what to call it in Sauchiehall Street if he doesn't want to be on the wrong end of a Glasgow handshake . . .

[Secret Santa]

In which case what do they call fried rice then?  :

[bigboaby1]

I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ...

Well, I don't share this perspective, but even if I did it is worth bearing in mind that (a) all foodstuffs are made up of nothing but chemicals (see the late Prof. Jack Pridham's "Chemophilia" for a rigorous debunking of the "all chemicals are evil" myth, by an internationally famous biochemist), and (b) many modern food colourings are directly derived from natural foodstuffs (e.g., Queen brand natural extracts for colouring food & drinks, where the yellow is extracted from turmeric) : Queen brand, incidentally, is itself an Australian company, so you should have no problem sourcing some).

** Phil.

If you want to add turmeric to your rice then that's fine but it won't be traditional Glasgow fried rice...I work in in an Indian takeaway food colouring is used in about everything from curry's to pakora massalas....etc..maybe better sticking to fish and chips..