Let's Dish With Linda Lou

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Yellow Rice

on October 3, 2016

rice-with-mixed-vegetables

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

The reason I’m making Yellow Rice is that I’ll be serving it with Curry Chicken.

What makes the rice yellow is a spice called, Tumeric. This spice is used in many Indian dishes and is known for being a wonderful 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 a vegetarian dish substitute vegetable stock or water, as this liquid, for this recipe.

Olive Oil

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rice-with-mixed-vegetables

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, aluminum foil

Note: For white rice, eliminate the ground Tumeric and substitute water for the chicken stock.

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 Tumeric, optional
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups of frozen vegetable medley, thawed (optional)

Directions:
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 proccess 2 to 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), Tumeric, Kosher salt, and fresh ground black pepper up to a boil.

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

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

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. Yellow Rice is best served hot.

Curry Chicken With Sweet Potatoes


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