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Author Topic: GLASGOW FRIED RICE  (read 35,082 times)

AI Summary
The discussion revolves around a recipe for "Glasgow fried rice," which some participants argue is essentially pilau rice, leading to a debate about its proper naming. There is a disagreement about the use of turmeric versus synthetic food coloring for coloring the rice, with some members insisting on traditional methods while others advocate for personal preference. Ultimately, the consensus is that while the dish may be referred to as fried rice in Glasgow, it is technically pilau rice, and the community appreciates the recipe despite the naming controversy.

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Offline bigboaby1

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GLASGOW FRIED RICE
« on: January 13, 2013, 10:39 AM »
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



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Offline haldi

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Re: GLASGOW FRIED RICE
« Reply #1 on: January 13, 2013, 11:04 AM »
Thanks again
I'm getting a list of recipes to try!!
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Offline Aussie Mick

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Re: GLASGOW FRIED RICE
« Reply #2 on: January 13, 2013, 07:09 PM »
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 ........
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Offline Peripatetic Phil

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Re: GLASGOW FRIED RICE
« Reply #3 on: January 13, 2013, 07:45 PM »
Quote from: Aussie Mick on January 13, 2013, 07:09 PM
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.
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Offline Secret Santa

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Re: GLASGOW FRIED RICE
« Reply #4 on: January 13, 2013, 10:04 PM »
This is pilau rice not fried rice.
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Offline Peripatetic Phil

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Re: GLASGOW FRIED RICE
« Reply #5 on: January 13, 2013, 10:15 PM »
Quote from: Secret Santa on January 13, 2013, 10:04 PM
This is pilau rice not fried rice.

I wouldnae' recommend expressing that view tae forcefully in Sauchiehall Street, laddie ...
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Offline BIR-TY

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Re: GLASGOW FRIED RICE
« Reply #6 on: January 13, 2013, 10:17 PM »
but its still pilau rice
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Offline Peripatetic Phil

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Re: GLASGOW FRIED RICE
« Reply #7 on: January 13, 2013, 10:25 PM »
Quote from: BIR-TY on January 13, 2013, 10:17 PM
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 . . .
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Offline Secret Santa

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Re: GLASGOW FRIED RICE
« Reply #8 on: January 13, 2013, 10:50 PM »
In which case what do they call fried rice then?  ::)
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Offline bigboaby1

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Re: GLASGOW FRIED RICE
« Reply #9 on: January 13, 2013, 11:16 PM »
Quote from: Phil [Chaa006] on January 13, 2013, 07:45 PM
Quote from: Aussie Mick on January 13, 2013, 07:09 PM
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..
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