This is a very simple and versatile yellow rice to serve with many South or Southeast Asian dishes, but it also nicely complements grilled meats or fish, or as a side for just about anything that begs for some color, flavor, and enticing aromas.
There are many seasoning options, so get creative!
South Asian Yellow Rice:Â
- 2 cups rice; Basmati, Thai, or rice of choice
- 2 1/2 Â to 3 cups water (or stock)
- 1 teaspoon turmeric
- 6 curry leaves
- 8 cardamom pods
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon sea salt
- 2 tablespoons freshly squeezed lime or lemon juice (optional)Â
Additional optional ingredients; chillies (red or green), kaffir lime leaves, lemon grass, coriander seeds , cumin seeds, fenugreek seeds…and so on.
Rinse the rice until the water runs nearly clear.
Place the rice and all the ingredients except the lime juice in a large saucepan or electric rice steamer.
If you are cooking in a sauce pan, bring to a boil and lower the heat to a simmer. Partially cover and cook until the water is no longer visible. Remove from the heat and add the lime juice if using, stir in, and set aside covered with a lid to steam for 15 minutes. Remove the lid, fluff the rice with a paddle, and serve.
If you are using an electric rice steamer. Again, add the rice and all the ingredients except the lime juice if using. Lock the lid and press the cook button. Once the keep warm light appears, open the lid, add the lime juice if using, stir in, and close the lid. Â Wait 2 minutes and then pull the plug. Allow to steam for 15 minutes. Open the lid, fluff the rice with a paddle, and serve.