RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Rice, Yellow (2) - dairy, pareve
Turmeric and cuming give this rice dish its bright color and zesty flavor. It is frequently prepared in Israel by Jews of Kurdish, Yemenite and other Middle Eastern origins and by Jews from India. Aromatic Yellow Rice 1 tablespoon vegetable oil 1 medium onion, thinly sliced 1 teaspoon ground cumin 1/2 teaspoon turmeric 1 cup long-grain white rice 2 cups hot water salt and freshly ground pepper Heat oil in a medium saucepan. Add onion and cook over low heat, stirring occasionally, until soft but not brown. Stir in cumin and turmeric and cook another minutes, stirring. Add rice and saute 2 minutes, stirring. Add water and salt and pepper and bring to a boil. Stir once with a fork and cover. Cook over low heat, without stirring, for 18 to 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Taste and adjust seasoning. (Rice will keep hot about 45 minutes. It can be prepared 2 days ahead and kept covered, in refrigerator. To reheat, heat 1 tablespoon oil in a large skillet, add rice and heat over low heat, sitrring gently with a fork.) Fluff it with a fork just before serving. Source: "The International Jewish Cookbook" Faye Levy The following recipe for Yellow Rice is popular among the Jews of South Africa. Yellow Rice with Raisins In a 3-quart saucepan, bring 6 cups WATER to a boil. Add 1/4 cup SUGAR, 1 tsp. TURMERIC, 1 Tbs. SALT, 1 Tbs. BUTTER, 1 stick CINNAMON (or 1 tsp. ground), 1 cup RAISINS, and 1 tsp. LEMON RIND. Bring to a rapid boil. Add 2 cups WHITE RICE. Cover and cook for 20 minutes or until rice is tender and all the water is absorbed.
