Yellow Rice
Prep time
Cook time
Total time
This rice is served very often in Middle Eastern restaurants, and I just love it alongside kabobs. The exotic taste of the saffron with the fluffy basmati rice is a great accompaniment to any main dish.
Recipe type: Sensational Side Dishes
Serves: 4 cups
Ingredients
- 4 cups water
- 1 chicken bouillon or vegetable bouillon
- [1/2] tsp. or 10 strands saffron
- 2 cups basmati rice
- 2 TB. extra-virgin olive oil
- 1 tsp. salt
Instructions
- In a 2-quart saucepan over medium heat, bring water, chicken bouillon, and saffron strands to a simmer.
- Add basmati rice, extra-virgin olive oil, and salt, reduce heat to low, and bring to a simmer over low heat. Cover and cook for 40 minutes.
- After 40 minutes, remove from heat. Fluff rice with a fork, cover, and let rice stand for 20 minutes.
- Serve warm.
Notes
Tasty Tip
For a little more flavor and color, add [1/2] teaspoon turmeric to the rice as it cooks.
For a little more flavor and color, add [1/2] teaspoon turmeric to the rice as it cooks.
Nutrition Information
Serving size: 1 cup Calories: 168 Fat: 7g Saturated fat: 1g Carbohydrates: 22g Sodium: 768mg Fiber: 0g Protein: 2g Cholesterol: 0mg
I had been searching for a yellow rice recipe, and this one is superb. I’ve made this twice, and both times have been spot on. I add a dash of turmeric also, in addition to the saffron, but it’s totally not necessary as it would still be good. This is a keeper. Flavorful, fluffy…….so good!
In this recipe, you add the turmeric as an afterthought, for flavor and color you say. However, in the video at Amazon you stress turmeric as the ingredient which gives the dish its yellow color add it the beginning with the saffron to the simmering broth. The ingredient list doesn’t even mention turmeric. Please clarify.