Hazelnut Butter in my Almond Curry Recipe. I think I prefer it with curry powder, you can taste the hazelnuts more.
This is a simple tweak on the jasmine rice with stock recipe. I’ll probably try to clean it up more over time, but there are a lot of differences in each and it might end up more confusing if condensed. As for the rice, it was pleasant, not an overpowering side and I liked the hint of cinnamon.
This is included in my Jasmine Rice post too.
Yellow Jasmine Rice
1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1 Tbsp Butter
2 Cloves of Garlic, Minced
1/4 Tsp Turmeric
1/8 Tsp Cumin
1/16 Tsp Cinnamon
1 Bay Leaf
1. Heat Butter in a pot on a medium heat. When Butter has melted add the Garlic and Spices and cook for a minute or so.
2. Stir in Rice and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Add Chicken Stock and Bay Leaf and stir up the Rice, and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.
3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, remove the Bay Leaf and take a fork and fluff the Rice.