Yellow Rice
Ingredients
- 1 cup [200g] long grain rice (e.g, basmati)
- 1 1/2 cups [350g] chicken or vegetable broth*
- 1 Tbsp [15g] extra virgin olive oil
- 1/2 tsp [1g] turmeric
- 1/2 tsp [1g] garlic powder**
- A few grinds black pepper
- Minced parsley or cilantro (optional)
- Salt, to taste
Instructions
- Rinse the rice under water for about 30 seconds.
- Place the rinsed rice, broth, olive oil, turmeric, garlic powder, and black pepper in a stockpot. Place over medium-high heat and keep an eye on it so it does not bubble over or boil off.
- As soon as it comes to a rapid simmer, cover and reduce heat to low. There should be a wisp of steam sneaking out from under the lid, but it should not be rapidly boiling. Adjust the heat as necessary.
- Set a timer for 15 minutes and let it cook covered without peeking or stirring. Once 15 minutes have passed, remove from heat and do not lift the lid. Let it rest off the heat for 15 more minutes, covered.
- Once it has rested, add a little parsley/cilantro (if using), fluff with a fork, taste, and fold in more salt as needed.
Notes
* Be careful with bullion cubes and stock concentrates here. In my experience testing this recipe, using too much of them will make your rice undercooked and weirdly gummy. If you do use one of these, be sure to use it somewhat sparingly.
** Alternatively, crush 1 small clove of garlic through a press or finely mince it.
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Find it online: https://cardamomandtea.com/62566/yellow-rice/