Easy Yellow Saffron Rice Food

EASY SPANISH YELLOW RICE

Steps:

• Heat oil in a medium saucepan on medium-high heat.
• Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
• Add rice, broth, tumeric, and salt. Add frozen peas; I usually add enough to cover the surface of the broth (you can gauge this by adding them little by litte, they usually float to the top). Bring to a boil; this may take a few minutes.
• Reduce heat to medium-low, cover, and simmer until tender and liquid is absorbed, this takes anywhere from 15 to 20 minutes depending on tastes and your stove!
• Sprinkle with fresh cilantro for a little extra flavor.

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

HOW TO MAKE YELLOW RICE

Steps:

• Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
• Add garlic, onion powder, and turmeric and stir until well mixed in.
• Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
• Remove from heat and add cilantro, and fluff with a fork. Serves 4.

SAFFRON RICE | YELLOW RICE

Steps:

• Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
• Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
• Gather all the ingredients, measure and set them aside.
• Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
• Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
• Fry for some seconds until the spices crackle taking care they do not burn.
• Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
• Add the crushed saffron strands to the rice.
• Add turmeric powder now if you plan to add it. Mix gently.
• Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
• Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
• Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
• Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.

EASY SAFFRON RICE

Steps:

• Gather the ingredients.
• Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
• While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
• Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
• Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
• When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
• Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

SAFFRON RICE PILAF

Steps:

• Soften saffron in hot water (2 tablespoons) in a small bowl.
• Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
• Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
• Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
• While rice stands, stir almonds and currants into bowl with onion.
• Fluff rice with a fork and serve with almond mixture spooned on top.

EASY SAFFRON RICE WITH PEAS (IF YOU PLEASE)

Steps:

• In a large saucepan, add chicken stock over high heat. Then add the salt, saffron, onion powder, garlic powder, turmeric, black pepper, red pepper flakes and lemon juice. Next, stir in the rice. Bring it to a boil, then reduce heat to low and cover tightly with a lid. Cook covered for approximately 15 minutes, or until nearly all of the liquid has been absorbed.
• Then, turn off the heat. If serving with peas, add the thawed peas and gently stir, just enough to incorporate the peas into the rice. Cover the saucepan with the lid.
• Regardless of whether you're adding peas or not, allow the rice to remain on the stovetop (heat off) covered for another 5-8 minutes. The residual heat will help to finish steaming the rice and will warm the peas, if you're using them.
• Before serving, remove the lid and fluff the rice with a fork. Add additional salt to taste, if needed. When fluffing the rice, you may notice a few spots of reddish-orange coloring throughout the rice, this is from the saffron, and adds to the beauty and flavor of the dish! Enjoy!

EASY PAELLA

Steps:

• Learn how to make this delectable Spanish dish using our saffron yellow seasoned rice cooked to perfection with sausage, shrimp and other vegetables. Try this Easy Paella today and you'll have a European favorite in no time! Step 1
• In a large saucepan add rice mixes, water, oil, onion and sausage. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Step 2
• Remove from heat and stir in shrimp, peas and green onions. Cover and let stand 5 minutes. Step 3
• Serve garnished with pepper strips, if desired. Rice Cooker Version Step 1
• Combine all ingredients, except shrimp, peas, green onions and peppers in a rice cooker. Step 2
• Follow the manufacturer's instructions for white rice. When the cooking cycle is finished, stir in shrimp, peas and green onions. Close the lid and let stand 5 minutes. Step 3
• Served garnished with peppers, if desired.

CINDY'S YELLOW RICE

Steps:

• Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

EASY YELLOW SAFFRON RICE

Steps:

• Rinse rice with tap water until water runs clear. Soak in hot tap water for 15-30 minutes.
• In a small bowl, add saffron threads and 2 tbsp boiling hot water and let it sit.
• Take a skillet and add oil to it. Once hot, add cardamom and onion and saute for few minutes.Now strain the water from rice and add this rice to skillet. Stir it around for few minutes. Now add water along with saffron water and mix. Add salt to taste and mix. Taste and bring it to a boil. Lower the gas to the lowest setting and cover and let it cook until all the water is absorbed and rice is fully cooked.

YELLOW SAFFRON RICE RECIPE

Steps:

• Chopped onion sautés with olive oil and butter for 2 minutes on medium heat and then add rice and sauté for 3 minutes more. Add salt and pepper.
• Pour white wine, chicken stock, and water and cook until the liquid is evaporated around 20 minutes.
• Let it stand covered for another 10 minutes.
• Garnish with Saffron and Serve!

EASY HOMEMADE YELLOW SPANISH RICE

Steps:

• Bring a medium size pot to medium high heat and add oil. When hot, add onions and carrots and cook ~ 4-5 minutes at a lower heat or until veggies are soft and translucent. Stir in ground turmeric to the mixture.
• Add rice and stir to coat. Add broth or water after the rice is coated with the oil/spice mixture.
• Bring rice to a boil, reduce heat to medium-low and cook covered ~ 20 minutes (or according to package instructions). Don't stir rice during this process. Just let it do it's thing undisturbed.
• Remove rice from heat and add peas (after rice is cooked) and keep rice covered to steam them ~ 8 minutes (this keeps their vibrant color).
• Remove lid and fluff rice before serving.
• Add salt to taste. Happy Eating! Beckie

YELLOW RICE RECIPE

Steps:

• In a medium saucepan set over medium heat, add the butter. Once melted, add the rice and cook for 1 minute. Add the bell pepper and garlic, cook for 2 additional minutes
• Add salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes,chicken broth and cilantro stems. Turn heat up and bring to a boil. Then reduce heat to low
• Add lid and simmer for 15-18 minutes or until the rice is fully cooked. Remove from the heat and let sit, with the lid on for 10 minutes. Remove cilantro stems,then fluff with a fork

SOUTH AFRICAN YELLOW RICE

Steps:

• Rinse the rice well under running water until the water runs clear. Alternatively, put in a pot/bowl and cover with water, agitate the rice with your hands then drain. Repeat at least once.
• Put the rinsed rice in a pot with the oil, sugar, turmeric and raisins. Pour in the water, stir to mix everything together then cover the pot.
• Place the pot over a medium-high heat to bring to a boil, reduce to a simmer and allow to cook until all of the water has been absorbed, around 10minutes. Stir to mix before serving.

QUICK AND EASY SAFFRON RICE

Steps:

• Heat the oil in a heavy saucepan (that has a lid).
• Add the onion and garlic and cook until just soft.
• Add in the rice and cook for 3 minutes, stirring frequently.
• Add the broth, saffron, and parsley.
• Cover and reduce the heat to low.
• Cook for 15-18 minutes or until the liquid is absorbed.
• Fluff with a fork before serving.

IRANIAN YELLOW RICE WITH SAFFRON

Steps:

• For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
• Meanwhile, rinse the rice a few times until the water runs clean.
• Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
• When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.