Emirati Yellow Rice Recipes

EMIRATI YELLOW RICE

Steps:

• Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
• Preheat oven to 250°F.
• Put stock into a large pot with saffron.
• Bring to a boil.
• Drain the rice and add to the boiling stock. Stir once or twice very gently.
• Let boil for 8 minutes and strain the rice.
• Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
• You may use the remaining stock in Recipe #388925.

BASIC YELLOW RICE

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

YELLOW RICE

Steps:

• In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
• In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
• Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
• Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.