Rice with fresh green peas (Mattar pilau) from The Complete Asian Cookbook by Charmaine Solomon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 05, 2019

    I liked the combination of flavors from the peas and spices in this recipe. I found the 2 tsp of salt for 1.25 cups of uncooked rice specified in the recipe to be too much - I'll dial that back next time. Unfortunately, following the cooking method specified in the recipe produced rice that was overcooked, sticky, and clumpy. Since I like the combination of flavors in this recipe, I'll try cooking it again using the method specified in Cook's Illustrated's Rice and Pasta Pilaf recipes (which always turn out great) and see if that fixes the texture problems.

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