11 January 2010

Thai Saffron Rice

Was bringing rice to a friend's house and he was making salmon, so the fish-sauce-themed Thai saffron rice was a good fit. I'll have to try some other recipes, too – the fish sauce is certainly noticeable, so moderate as you deem fit – with other takes on saffron/yellow rice.

  • 2 c. white Thai jasmine-scented rice (not brown rice)
  • 3 1/2 c. chicken or vegetable stock
  • 1-2 tbsp. fish sauce, OR 1/2 tsp. salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. saffron threads
  • 2 cloves garlic, minced
  • 1/2 tsp. dried crushed chili
  • squeeze of lemon juice

  1. Pour stock into a medium-size pot with tight-fitting lid and place pot on the stove over high heat.
  2. While stock is coming to a boil, add the turmeric, saffron, garlic, chili, and a squeeze of lemon juice; stir well.
  3. Add the rice, plus fish sauce (or salt) and stir. 
  4. Bring to a boil, then reduce heat to low and cover tightly with a lid. 
  5. Cook 12-15 minutes, or until liquid has been absorbed by the rice. 
  6. When most of the liquid is gone, turn off the heat and place lid on tight. 
  7. Allow the pot is remain on the burner another 5-10 minutes
  8. Serve and enjoy!

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