Savory Dutch Rice Bowl
A flavorful indian rice bowl with a savory dutch twist, perfect for a weeknight dinner.
Ingredients
- ●1 cup basmati riceuncooked
- ●1/4 teaspoon saffron threadssoaked in 2 tablespoons hot water
- ●1/2 cup dutch gouda cheeseshredded
- ●1 teaspoon savory spice blendstore-bought or homemade
- ●1/4 cup curry leavesfresh or frozen
- ●2 tablespoons coconut oilmelted
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Heat the coconut oil in a large saucepan over medium heat.
- 2
Add the curry leaves and sauté for 1-2 minutes until fragrant.
- 3
Add the basmati rice and stir to coat with the oil and mix with the curry leaves.
- 4
Add the saffron threads and their soaking liquid, savory spice blend, salt, and black pepper.
- 5
Stir to combine, then add 2 cups of water.
- 6
Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
- 7
While the rice cooks, heat a small non-stick pan over medium heat.
- 8
Add the shredded gouda cheese and stir until melted and creamy.
- 9
To assemble the bowls, divide the cooked rice among four bowls.
- 10
Top each bowl with a spoonful of the melted gouda cheese.
- 11
Serve immediately and enjoy!