Meanwhile, here's a picture of the last batch I made. To hydrate the rice you see below, I used one part white rice and two parts combined liquid of homemade chicken stock and freshly juiced carrots. About three parts chicken stock to one part carrot juice and bam, look at that pretty yellow rice.
Turmeric does a nice job as well and so does saffron, but I wanted to use carrot juice instead of turmeric and saffron is out of my price range.
As the rice hydrates on the stove-top, I prep and cook the carrots, onions and celery. Sometimes I add fresh locally grown organic garlic and ginger, other times I leave it out.
That's how I make yellow rice. Basic but oh so yummy.
PS: The rice isn't really fried, but that's what we call it.
PPS: I love my new car.
PPPS: I love my new Breville
PPPPS: I have the best Hubby in all the land.
|I love spicy peanuts on mine, but was out that day.|