Yellow Rice

Ingredients:
225g (8 oz.) long grain rice
525ml (18oz.) chicken stock
2 Tbsp. butter (not margarine)
1.5 Tbsp. olive oil
1 Tbsp. Turmeric
1/4 tsp. granulated garlic or garlic salt
Large pot with a lid

I used to have my sister send me packets of Mahatma Saffron Yellow rice from the States until I figured out how easy it was to make yellow rice from scratch! I didn't follow a recipe, but just sort of worked it out and it's always worked well for me. It's Spanish in origin and often the base for Paella, but it  goes so well with so many things.  I always serve it with my Chicken Cassoulet, but I've also served it with creamed steak, beef stroganoff, chicken or turkey supreme, prawns victoria, parma-wrapped chicken breasts stuffed with basil, cream cheese and sundried tomato, etc.  The list goes on and on.  I love yellow rice - it's flavour is subtle enough that it goes with most things and yet it's unique and distinctive.

Method:
Rinse, strain and set aside your long grain rice, allowing it to dry in the strainer for at least half an hour or so before you prepare this dish.  Start the preparations by melting your butter on a medium heat in a large sauce pot.  When the butter is just melted, add the olive oil.  The olive oil has a higher burning point than the butter, so when the 2 are combined, it will keep the butter from burning and browning and will help coat the rice.  At this stage, add in the dry uncooked rice.  Toss the rice around for a few minutes in the oil and butter mixture until it becomes somewhat translucent.  Make sure to stir constantly to ensure all rice is sealed equally and does not stick to the pot.  Next, add the Turmeric and the garlic granules or garlic salt and stir until evenly coated.  Your rice should look very yellow at this point and you should get the lovely strong aroma of the Turmeric.  My measurement here is not precise - I use roughly a tablespoon, but I do it by instinct.  Depending on how much you like Turmeric, you could use a little less or a little more, but don't go too overboard!  Finally, add your chicken stock, turn the heat down to low and allow to simmer with the lid on, using the absorption method.  Do not stir the rice during this period, but do check it regularly to see when it's finished.  It should take about 20 minutes, give or take a few minutes.
It's as simple as that and so delicious and delicate!

coating with oil and butter

after the Turmeric

Stock is in.

Yellow Rice!