Yellow Rice

Yellow Rice

Thomas Jefferson may not have been around to sample my mom’s yellow rice.  But if he had been, I can only assume he would have found this dish a perfect side for his chicken fricassee.

Mom’s Yellow Rice

PREP TIME: 5 minutes
COOK TIME: 30 minutes

2 teaspoons vegetable oil
2 tablespoons shallots, chopped
1 clove of garlic, chopped
1 cup jasmine or basmiti rice, well rinsed
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon curry
1/4 teaspoon cumin
1/2 cup currants or golden raisins

Waiting for Rice


Heat the oil in a medium saucepan over medium heat.  Add the shallots and garlic, and saute until just beginning to brown, roughly 2 minutes.  Add the rice, broth, salt, turmeric, curry, cumin, and currants/raisins, and bring to a boil.  After it boils, reduce the heat, cover, and simmer for 20 minutes.  (I like to give the saucepan a  shake halfway through, just to make sure the rice doesn’t stick to the bottom and burn).  After 20 minutes, remove from the heat, place a clean kitchen towel between the cover and the saucepan, and let stand covered for another 5 to 10 minutes.   Fluff with a fork and serve warm!


2 responses to “Yellow Rice

  1. I would like permission to use the image of the raisin and rice for a recipe book I am commissioning for use in a FaceBook Ad Campaign. I do not see a copyright on this picture.


  2. You have my permission.

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