Serve Aromatic Thai Yellow Rice as a Unique and Tasty Side Dish
Thai yellow rice is delicious and simple to make. The yellow comes from turmeric, a great substitute for saffron. Serve as a tasty side dish.
- Serves: 5 persons
- 2tablespoons vegetable oil
- ¼cup onion (finely chopped)
- 3cloves garlic (minced)
- ⅛to 1/4 teaspoon chili flakes (or cayenne pepper)
- ¼cup red pepper (diced)
- 1Roma tomato (or 1 small vine tomato, diced)
- 2cups white Thai jasmine rice (uncooked, or white basmati rice )
- 4cups minus 2 tablespoons good-quality chicken stock
- 1lime (juiced)
- 2tablespoons fish sauce (or soy sauce)
- ½teaspoon turmeric
- Optional: 1/4 to 1/3 teaspoon saffron
- ¼cup frozen peas
- Salt (to taste)
- Garnish: a handful fresh basil
Step 1Gather the ingredients.
Step 2Set a deep pot over medium-high heat. Add the oil and swirl around. Then add the onion, garlic, and chili. Stir-fry to release the fragrance—about 1 minute.
Step 3Next add the red pepper and tomato. Stir-fry 1 more minute.
Step 4Add the rice and stir to coat.
Step 5Then pour in the stock and turn heat to high.
Step 6Add the lime juice , fish sauce, turmeric, and saffron (if using). Stir well.
Step 7When the stock begins to bubble, cover tightly with a lid and reduce heat to low. Let rice cook 15 to 20 minutes, or until all or most of the liquid has been absorbed.
Step 8Remove the lid and fold in the peas, giving the rice a gentle stir as you do so.
Step 9Replace the lid and leave the rice to sit over the same hot burner (with the heat off) for at least 10 minutes, or until you're ready to eat. The residual heat inside the pot will help any remaining liquid absorb and finish cooking the rice; it will also nicely cook the frozen peas. Rice will stay warm in this way for 1 hour or more (great for making ahead of time).
Step 10Remove the lid and fluff rice with fork or chopsticks. Taste, adding a sprinkling of salt if needed.
Step 11Top with a little fresh basil.
Step 12Serve and enjoy!