Friday, April 8, 2011
Indian Yellow Rice
Recipe from The Ultimate Rice Cooker Cookbook
Husband-Tested In Alice's Kitchen
Serves 6 to 8
Here’s a tasty and pretty rice to make as a side dish or to serve with stir-fried vegetables. You can get the rice in the bulk section at Lost River Market & Deli. The turmeric can be found in the bulk spice section of the store. Make a big batch of this rice to store in your fridge for when you wish to make a wrap. (My husband loves this rice in a wrap with black beans, a little pesto, some goat cheese and fresh spinach.) Use this rice to pretty up Black Bean, Broccoli and Rice Casserole (recipe to be posted this coming Meatless Monday) or as a bed for Balsamic-Honey Marinated Chicken.
1 Tablespoon olive oil
2 Tablespoons unsalted butter
2 cups white basmati rice
2 teaspoons turmeric
2 ½ cups vegetable broth
½ teaspoon Kosher salt
Set the rice cooker for the Quick Cook or regular cycle. Please the oil and butter in the rice bowl. When melted, add the rice and turmeric. Cook, stirring a few times, until the rice is shiny and hot, about 10 minutes.
Add the broth and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.
When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff with a wooden or plastic rice paddle or wooden spoon. The pilaf will hold on Keep Warm for 1 to 2 hours.
Note: If you don't own a rice cooker, you could just heat the oil and butter in a saucepan, add the rice and turmeric and cook until the rice is shiny (about 10 minutes) Add the veggie broth and cook, covered, until the rice is done (according to the package directions.) Fluff with a fork.