Still, I got to thinking…
Not very, as it turns out.
I started out by rinsing and then setting aside to drain some Basmati rice – the traditional method is to rinse the rice three times, and that’s what I do. Not certain if this is a magic number, but our rice sure comes out nice.
OK, stuff well rinsed and drained, let’s make us some yellow rice!
•2 cups chicken broth
•1 tbsp olive oil
•1 cup Basmati rice
•1 clove garlic, minced – I used 1 tbsp dried garlic from The Spice House
•1/2 tsp turmeric
•1/4 cup red pepper diced – I used a 2 ounce jar of diced pimiento, drained
Add the chicken stock, garlic, and turmeric to your rice cooker, and – hmmm, I didn’t this time, but will next – add 1/2 tsp salt and perhaps a dash of Tabasco. Some recipes call for cumin, but I am not really a big fan of the cumin – mebbe a good teaspoon of my chili powder blend?
Add the rinsed and drained rice, set the cooker and come back when it dings – NICE! If you don’t have a rice cooker, add the seasonings to the chicken stock in a pan and warm over moderate heat. Add the rice, stir, bring to a boil, then cover, reduce the heat and simmer until the liquid is absorbed and the rice is tender.
I served ours with French Chicken Wings – but, ermmm, I used legs – Marie’s Blue Cheese dressing to dip ’em in, along with that sorta Asian Salad I make, and everyone seemed pleased – tho’ Rich thought the rice could use a tad more something in the way of seasoning.