Sunday, October 17, 2010

Celebration Yellow Rice

This rice is amazing and the colour is beautiful. Serve with Beef Rendang. Once again, I substituted lime zest for kaffir lime leaves. I know it's not the same, but I'm going to go with it being close enough for now!

The recipe cautions against halving, because the aromatics won't be submerged in the liquid. I didn't have a full 2 cups of rice in the pantry (and didn't want to make a 4th food shopping trip in one day!), so I 3/4th the recipe and didn't have difficulty with submersion. Original is included below.

Celebration Yellow Rice (adapted from Cradle of Flavor)

2 cups jasmine rice
1 1/2 cups water
1 1/2 tsp ground turmeric
1 cup coconut milk
1 tsp kosher salt
2 stalks fresh lemongrass, knotted*
zest of one lime

1. In a bowl, combine water and turmeric. Stir to combine.
2. In a 2 quart saucepan, combine rice, turmeric-water, coconut milk, salt, lemongrass, and lime zest. Stir well to combine, submerging the lemongrass.
3. Place pot over high heat and bring to a boil, stirring to prevent the rice from scorching. Allow to boil for 15 seconds. Reduce heat to lowest possible setting and cover pot with lid. Cook for 15 minutes.
4. Remove pot from heat, keeping cover on for 10 minutes.
5. Open pots, remove lemongrass, and fluff with fork.

*To knot the lemongrass, cut off the hard, brown bottom end of the stalk and an inch or so of the green top. Peel away the tough outermost 2 - 3 sheaths of the stalk. With the base of a knife handle, smack the stalk down until the plant is pliant. Finally, tie the stalk in a knot.

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