Difference between revisions of "Bhagi Rice"
RealRecipes (talk | contribs) m (Text replace - "Category:Trinidadian cuisine" to "Category:Trinidad and Tobago cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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# Clean bhagi ( [[spinach]]) and cut up small | # Clean bhagi ( [[spinach]]) and cut up small | ||
# Wash [[rice]], set aside | # Wash [[rice]], set aside | ||
Latest revision as of 08:01, 14 July 2012
Description
Spinach rice
Ingredients
- 1 cup rice (washed)
- salt to taste
- 1 small bouillon cube
- ½ lb bhagi or spinach
- margarine or butter (about 3 tablespoons)
- a green hot pepper
- a little coconut powder (Maggi product) or coconut cream
- water
Procedures
- Clean bhagi ( spinach) and cut up small
- Wash rice, set aside
- In a heavy bottom pot with tight fitting cover melt the butter, but don't let it get brown
- Add the cleaned bhagi and sauté until bhagi is limp
- Add cleaned rice and the bouillon cube and water to cover rice
- Float hot pepper on top of rice, don't let it burst or rice dish will be too hot , and let the rice come to the boil
- Reduce heat to very low, cover pot tightly and simmer for about 20 minutes or until all water has evaporated and the rice is soft. Take out hot pepper
- Fluff rice, add a little butter if needed and the coconut cream (powdered or liquid)
