Yellow rice is a staple of many cultures and each culture has their preferred way of making it. This version uses butter and shallots along with multiple spices. I like to serve yellow rice with Blackened Fish but it goes well with many entrees.
Ingredients
- 1 cup Basmati rice – can also use Jasmine rice if you want to cheap out
- 14 oz Chicken Broth – can use water
- 1 TBL Butter
- 1.5 large shallots – diced (1/2 onion)
- 2 Garlic cloves – minced
- 0.5 tsp Kosher Salt
- 0.5 tsp Turmeric
- 0.5 tsp ground Coriander
- 0.25 tsp ground Cumin
- 1 bay leaves
- 0.5 cup Cilantro (optional)
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Rinse rice by repeatedly soaking in water and draining until starches are washed off (water is clear).
- Heat sauce pan on Med heat. Add butter and let melt.
- Saute shallots until nearly translucent (~4 mins).
- Add garlic and saute 1 min. Stir constantly so garlic doesn’t burn.
- Add the rice and stir to coat rice with oil and let cook until hot (s~1 min).
- Add salt, turmeric, coriander, and cumin.
- Can optionally add half the cilantro.
- Add broth and buy leaves and bring to a lively boil.
- Reduce heat to low, cover and cook for ~15 mins, until the broth is absorbed.
- Turn off the heat and let rice rest ~10 mins.
- Remove bay leaves.
- Fluff with a fork and garnish with remaining cilantro.
