Rice is a misunderstood grain.
Contrary to popular belief, rice isn’t very complicated to make. It is because of popular belief that there are boxed instant rice products on the market that (to the trained palate) is tasteless and devoid of true nutrients; prepared in two minutes. These products (in my opinion) are so unnecessary. With a little knowledge, vigilance and care, even you (the busiest cook) can make creative and exquisite rice dishes to serve for your family & friends.
Speaking of friends, a close friend recently asked me for a yellow rice recipe. I gave her the recipe below. She was surprised at how easy it was. My Simple Yellow Rice is made using Jasmine Rice (use any rice you want). Jasmine rice, originally from Thailand, has a nutty aroma and full flavor. This simple recipe can be replicated by even the most challenged of “cooking adventurers”. It’s healthy and tasty!
WHAT YOU WILL NEED:
1 cup Jasmine Rice (2 cups, if you want to feed 4 or more)
Salt (to taste – which means “as much as you want”)
Achote seeds (Annatto Seeds)
Rinse the Jasmine rice under cold water. This will prevent sticking.
Boil 2 cups of water (4 cups if you are using 2 cups of Jasmine Rice). Let water come to a light boil (you should see little bubbles). Once the water is lightly boiling, add salt and stir.
The salt will assist in retaining the texture and flavor of the rice.
Add the rice to the water and stir for a few seconds. Cover with a lid and reduce flame to medium-low. NOTE: reduce the heat as low as possible so that the water can reduce slowly.
Cook for 15 minutes (or until water evaporates), remove lid and fluff with a fork.
Add Achote seeds to a small pot. Add oil of your choice (I use Olive Oil) to the pot so that it covers the seeds entirely.
Place the pot over a low – medium flame and stir occasionally to keep from burning. Eventually the oil will turn a deep red/orange color from the Achote seeds.
Sift seeds out with a spoon.
NOTE: this oil will stain your clothing and some countertops. BE CAREFUL.
Pour Achote oil over rice and mix. Rice will turn yellow.
In most cases you do not need to use all of the Achote oil. Avoid making rice too oily. Use just enough to change rice color. Store the remainder of the oil in the refrigerator for up to one week.