Yellow Rice

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.

#pastariceandgrains