Yellow Rice, the Best Way
Makes: 4 to 6 servings
Time: 30 minutes
F O
There is the right way to make this and a number of easy ways, but this version — with saffron, other spices, and a couple of vegetables — is really the ultimate.
- 2½ cups vegetable stock (pages 97–100) or water
- Large pinch saffron threads
- 2–4 tablespoons butter or olive oil
- 1 cup chopped onion
- 1 red bell pepper, cored, seeded, and chopped
- 1 tablespoon minced garlic
- 1½ cups white rice
- Salt and pepper
- 1 fresh tomato, chopped
- ⅛ teaspoon ground allspice
- 2 bay leaves
- 1 cup fresh or frozen peas
- Chopped fresh parsley for garnish
- Lemon wedges for serving
- Warm the stock with the saffron in a small saucepan. Put the butter or oil in a large, deep skillet over medium-high heat. When the butter melts or the oil is hot, add the onion and bell pepper and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
- Stir in the garlic and rice, sprinkle everything with salt and pepper, and turn the heat to medium. Stir until the rice is glossy, completely coated with fat, and starting to color lightly, about 5 minutes. Add the tomato, allspice, bay leaves, peas, and stock. Stir, adjust the heat so that the liquid bubbles steadily but not violently, and cover.
- Cook for about 15 minutes, until most of the liquid is absorbed. Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and leave the pan on the burner) and let rest for another 15 to 30 minutes. Taste, adjust the seasoning, and remove the bay leaves. Garnish with parsley and serve with lemon wedges.
Yellow Rice, the Fast Way Also great: Omit the red pepper, tomato, allspice, bay leaves, and peas. Bring 3 cups stock or water to a boil. Put 2 tablespoons olive oil in the skillet over medium-high heat. When it’s hot, add the onion and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the rice and cook, stirring occasionally, until glossy. Add the saffron or 1 teaspoon ground turmeric, then the boiling stock. Adjust the heat so it just bubbles and finish cooking as directed.