Yellow Rice

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Last summer, I started cooking with rice.  This was kind of a big deal because I had hated rice ever since I developed a conditioned taste aversion to it in preschool.  I still prefer pasta, potatoes, or couscous, but I’ve learned to live with and even enjoy rice (or at least basmati- it’s my favourite).  And this recipe I tried today, from the Dinners of the World Company’s Coming, is a fantastic way to prepare it.  It’s tasty even by itself.  I cut the recipe in half so it made 4 servings instead of 8.

You’ll need:

  • 1 tablespoon butter (olive oil or margarine would make an acceptable dairy-free substitute, I’m sure)
  • 1 small onion, chopped
  • 1 rounded cup basmati rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon turmeric
  • 2 1/2 cups water

Melt the butter in a saucepan on medium-high ehat and saute the onion in it until it’s soft and translucent.  Add rice and spices and saute a few minutes more.  Add water, cover, and bring to a boil.  Once it boils, reduce the heat and simmer, covered, for 15 minutes more.  The water should be completely absorbed.  Fluff with a fork and serve.  I made some pork vindaloo to go along with it, which was pretty good (a bit sour, but I think I marinated it too long), but the rice definitely stole the show.