This is very pretty served with dishes like Chicken Mole Negro, which is beige and dark brown, or with steamed fish or chicken to liven the meal up. I make it in the rice cooker so couldn't be simpler, and certainly couldn't be tastier. This really should be made with long grain rice to be traditional but I grew up in Asia and only short grain rice will do for me.
1 cup rice
1 1/2 cups chicken stock
1/2 tsp ground turmeric
large pinch saffron
2 Tbsps finely chopped onion
1 finely chopped clove garlic
salt to taste
Rinse the rice well several times to remove all extra starch.
Mix the saffron and turmeric with 1 tablespoon boiling water. Set aside.
Add the rice and the chicken stock to the rice cooker.
Stir in the onion and garlic. Salt well. Stir in the turmeric-saffron water.
Cook according to the directions on the rice cooker.
As soon as the rice has cooked, remove the cover, fluff the rice well with a fork, cover again and allow to steam for 5 minutes before serving.
As mentioned above, this is delicious with Chicken Mole Negro.
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