Tender & fluffy turmeric yellow rice loaded with mediterranean flavors makes for a delicious side dish accompanied with several main courses.
Course Dinner, Lunch
Keyword Mediterranean Yellow Rice, Yellow Rice
INGREDIENTS ( 1 CUP = 240 ML )
1cuplong grain white basmati riceuncooked
1tablespoonextra virgin olive oil
1fresh jalapenoseeded and chopped
¼teaspoonfreshly ground black pepper
2cupslow-salt chicken stockor vegetable stock
2tablespoonsfresh cilantroor parsley, chopped
½teaspoonsalt or as required
Rinse the basmati rice 3 to 4 times in water or until the water looks clear.
Take the rice in a large container and add enough water to cover. Soak the rice for 15-20 minutes.
Heat olive oil and butter in a heavy bottomed pot or pan over medium heat. Once the butter melted, add onion and garlic. Saute for 3-4 minutes or until onions soften.
Add jalapeno, raisins, turmeric, ground cumin, ground pepper, and salt. Saute for a couple of seconds.
Add soaked and drained basmati rice. Gently saute the rice for 1-2 minutes until slightly toasted. Do it with a light hand to avoid breaking the grains of rice.
Add chicken stock and chopped cilantro and stir to mix. Bring the rice to a boil over high flame. Once the water on the surface of the rice dries up, reduce the flame to the lowest, cover and cook for 10 minutes.
Your golden pilaf is ready. Turn off the flame, add some cilantro and allow the rice to sit covered for 5 minutes.
Serve immediately. Enjoy!
The ratio of rice to liquid should be 1:2 which means for 1 cup of uncooked rice you will need 2 cups of liquid.
Rinse the rice well to remove all the starch from its surface to prevent sticking.
Soak the rice for 15-20 minutes. It produces perfectly cooked, fluffy rice.
Gently saute the rice for 1-2 minutes before cooking with stock. It will make the rice even more fragrant and delicious.
Cook the rice in stock, not water. Stock adds so much flavor to the rice, don't skip it.
1 servings = 1 cup cooked rice = ½ cup uncooked rice