In a continued series of flavors of the Middle East, the spices in this yellow rice are great. The cooking technique though is the key to this recipe. This yellow rice is cooked just like risotto. The rice is toasted and water is then added a little at a time as it is absorbed by the rice. The result is rice with a lot of flavor and very moist. The other trick I love to use is that I use the skillet I just made my chicken shawarma in. That post will come in a few days. All the flavor from the shawarma is in the pan and the rice eventually soaks up those flavors.
Ingredients (adapted from Emeril):
1 1/4 tablespoon ground turmeric. divided
1 tablespoon ground coriander, divided
1/4 teaspoon ground cumin
2 Handfuls of Golden Raisins
6 – 7 cups water
1 1/2 cups basmati rice (long grain can be substituted)
2 tablespoons parsley, chopped
In a the same skillet as the chicken shawarma, add the 3/4 tbsp of the turmeric, cumin, 1/2 tbsp of the coriander and cinnamon over low heat stirring until the spices become fragrant, about 30 seconds.
(There was enough oil left in the pan from the shawarma. If you make this yellow rice separately, you will need 1 -2 tbsp of canola or olive oil add to the skillet before adding the spices) Add the rice and stir well.
Now begin to add one cup of the water and bring to a boil.
Cook until most of the water is absorbed and continue the process of adding water until the rice is al dente. This process will take about 20 minutes. Now add in the remaining turmeric, coriander, raisins and parsley.
Cook for 1 more minute.
Serve and enjoy!