Spiced Yellow Rice

My son-in-law Ernest introduced us to this recipe, adapted from Gourmet Magazine. It is a fragrant yet neutral rice dish to accompany most highly flavored stews and meats.


Yield: 10 servings

In a fine strainer wash the rice until the water runs clear. Drain it well.

In a heavy saucepan heat the oil until quite hot; do not let it smoke. Add the spices and stir for 30 seconds. Add the rice and stir for 1 minute until the rice is opaque. Add 2 1/4 cups of water and the salt, stir, and bring to a boil. Cook the rice, covered, over low heat for 15 minutes.

While the rice is simmering, put a small bowl over a pan of simmering water. Add the saffron and heat for 3 minutes. Add the rice milk, stir, and remove from heat. After the rice has finished the first 15 minutes of simmering, add the saffron mixture, stir once, and continue to cook the rice, covered, for an additional 5 minutes. Remove the saucepan from the heat, let it stand for 5 minutes, and serve.

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