Sometimes cooking rice can be somewhat intimidating for the home cook. I know it was for me. This recipe is easy and foolproof for making perfect rice every time. One important thing to remember is to have a heavy-bottomed pot with a tight-fitting lid. This is my Yellow Rice.

I’m making Yellow Rice, which I’ll be serving with Curry Chicken.

What makes the rice yellow is a spice called Turmeric. This spice is used in many Indian dishes and is known for being an antioxidant. Adding Tumeric to the water, vegetable stock, or chicken stock will give a vibrant yellow color but no actual flavor.

To make this recipe vegetarian, substitute vegetable stock or water.

Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Yields: 4 servings
Equipment: 1 (3-quart) saucepot, 1 (6-quart) Dutch oven (or heavy-bottom pot) with a tight-fitting lid, large mixing bowl, aluminum foil, and a set of dry measuring cups

Ingredients:
2 tablespoons of olive oil
1 1/2 cups of long-grain white rice (Basmati rice)
3 cups of chicken stock, unsalted (substitute water or vegetable stock)
2 tablespoons of ground turmeric
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
2 1/2 cups of frozen vegetable medley, thawed (optional)

Instructions:
In a large bowl, add the Basmati rice. Cover with cold water. The water will become cloudy from the starch being released. Drain, and repeat this process 2-3 times or until the water runs clear. Drain well.

In a saucepan, over medium-high heat, bring the chicken stock (water, or vegetable stock), Turmeric, kosher salt, and fresh-ground black pepper to a boil.

In the meantime, in a heavy-bottom pot, over medium-high heat, add olive oil and the rice. Stir the rice until coated with olive oil. Stirring continuously, cook until the rice turns translucent and turns a light golden brown, about 2-3 minutes. Pour the boiling chicken stock over the rice. Stir and wait until the rice reaches a hard boil. Immediately turn the heat down to the lowest setting. Carefully cover the pot with a piece of foil, then place the lid on. Cook the rice for 20 minutes, don’t peek.

Turn the heat off. Remove the lid and foil, add the thawed vegetables, and gently fluff with a fork, mixing the vegetables throughout. Place the lid back on, allowing the mixed vegetables time to warm through completely.

There you have it, my Yellow Rice.

Notes:
1) If adding vegetables to the rice, make sure they’re completely thawed and at room temperature.

2) For white rice, omit the ground turmeric and substitute water for the chicken stock. For a vegetarian rice, omit the chicken stock and replace it with water or vegetable stock.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2016/10/03/curry-chicken-with-sweet-potatoes/