Emirati Yellow Rice

Submitted by UmmBinat

"Use Recipe #418911 for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from http://emiraticankitchen.wordpress.com."

 

• Ready In: 1hr 8mins
• Ingredients: 4
• Serves: 3

ingredients

• 1 cup white basmati rice
• 1 pinch saffron
• 4 -5 cups chicken stock, with a little water added if need be (Please use Emirati Style Yellow Chicken Stock to be authentic It includes turmeric to make the rice yellow)
• oil, to grease pan

directions

1. Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
2. Preheat oven to 250°F.
3. Put stock into a large pot with saffron.
4. Bring to a boil.
5. Drain the rice and add to the boiling stock. Stir once or twice very gently.
6. Let boil for 8 minutes and strain the rice.
7. Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
8. You may use the remaining stock in Recipe #388925.

Reviews

[Mia in Germany]

Delicious way to make rice! I used recipe #418911 for the stock, which gives the rice this extraordinary flavour. Thanks for sharing!<br/>Made for Exploring UAE in the N*A*M*E Forum.

 

[Rita1652]

Comfort food yummy good! I did make with water not stock. After cooking 8 minutes I added 1/4 cup hot water with saffron(skipping the chicken stock). Then mixed it in to the cooked rice. I also added one small diced cooked carrot for color. <br/>Thanks for the delish eats!

 

[COOKGIRl]

I had homemade chicken stock (from making saleek) on hand from two days previous and used it to prepare this rice. While the rice soaked I made the stock using your recipe: #418911. Finely minced carrot and celery and threw it into the stock and rice. The mixture boiled for 5 minutes and by that time all liquid had evaporated and rice was cooked. The rice was transferred to an oiled casserole dish and kept warm at 275 degrees. I made a mistake and added two teaspoons of turmeric and not two tablespoons. I couldn't taste the loomi and next time I think I would still use two teaspoons or perhaps a little less turmeric but increase the loomi. We'll use the leftovers for dinner tonight and in wraps tomorrow for easy sandwiches. Served with meatballs. Reviewed for Ramadan Tag.