Cilantro Garlic Yellow Rice
Printable Version (Recipe Only)
One of the great things about this recipe is that its flavor profile goes so well with so many different cuisines - Mexican, Indian, Vietnamese, Thai, Cuban, and other similar cuisines. Plus everyone loves a delicious rice dish.
I know at least a few of you are thinking Hey, that rice sounds good except for the cilantro, which tastes like crap and/or soap.
To which I say it's easily omitted and doesn't have to be replaced with another herb. We just love cilantro around here. :)
Cilantro Garlic Yellow Rice
Time: About 30 minutes
Serves 4 to 6
Printable Version
- 1/2 a medium onion, diced
- 3 Tablespoons minced garlic (about 5 large cloves)
- 1/4 cup chopped cilantro
- 1.5 Tablespoons butter (I use unsalted.)
- 1/2 Tablespoon turmeric (which I use mainly for color, but it also has a mild earthiness to it, and it's good for you.)
- 2 cups jasmine rice
- 2 + 1/3 cups unsalted chicken stock
- 1 + 1/3 cups water
- 3/4 to 1 teaspoon kosher salt
1) Put the butter in a large pot and turn the flame to medium high. When the butter's just about completely melted, add the onion, garlic, and cilantro to the pot and sauté until the onion is translucent - about 2.5 to 3 minutes. Then add the turmeric and stir to incorporate evenly into the aromatics.
2) Turn the heat down to medium, add the rice, and stir to coat all the grains with the sauteed mixtured. Allow the rice to toast for 2 to 3 minutes, stirring occasionally. This will help the grains retain their texture and shape when cooked.
3) Add the stock, water, and salt, and stir gently 3 or 4 times to ensure that all the grains of rice have been separated and distribute the rice in an even layer in the pot. This will ensure that each grain gets completely steamed.
4) Allow the rice to come to a gentle boil for 1 minute, uncovered, on medium heat, and then turn the heat down to medium low, place the lid on the pot slightly askew (leave about 1/2" inch gap on one side), and continue to steam the rice until all the liquid has been absorbed for 2 to 3 minutes.
5) At that point, fluff the rice, allow the steam to release and the rice to cool for about 5 minutes, then serve. (It's important to fluff the rice shortly after all the water's been absorbed so the rice doesn't stick together in clumps.
Other great additions to this rice, depending on the cuisine you're serving, are toasted almonds, raisins or currants, and pine nuts, among other things. They can all be added during the fluff, after the rice is cooked.
The other night, we had it with a mildly blackened pan fried tilapia and salad with pico de gallo - a quick, easy, and delicious meal idea that you can put together in the time it takes to make this rice. Just start the rice first, and while it's cooking, season the fish, make the pico, fry the fish (takes 5 to 7 minutes), and that's it!
Enjoy. :)
shinae
One of the great things about this recipe is that its flavor profile goes so well with so many different cuisines - Mexican, Indian, Vietnamese, Thai, Cuban, and other similar cuisines. Plus everyone loves a delicious rice dish.
I know at least a few of you are thinking Hey, that rice sounds good except for the cilantro, which tastes like crap and/or soap.
Cilantro Garlic Yellow Rice
Time: About 30 minutes
Serves 4 to 6
Printable Version
- 1/2 a medium onion, diced
- 3 Tablespoons minced garlic (about 5 large cloves)
- 1/4 cup chopped cilantro
- 1.5 Tablespoons butter (I use unsalted.)
- 1/2 Tablespoon turmeric (which I use mainly for color, but it also has a mild earthiness to it, and it's good for you.)
- 2 cups jasmine rice
- 2 + 1/3 cups unsalted chicken stock
- 1 + 1/3 cups water
- 3/4 to 1 teaspoon kosher salt
1) Put the butter in a large pot and turn the flame to medium high. When the butter's just about completely melted, add the onion, garlic, and cilantro to the pot and sauté until the onion is translucent - about 2.5 to 3 minutes. Then add the turmeric and stir to incorporate evenly into the aromatics.
2) Turn the heat down to medium, add the rice, and stir to coat all the grains with the sauteed mixtured. Allow the rice to toast for 2 to 3 minutes, stirring occasionally. This will help the grains retain their texture and shape when cooked.
3) Add the stock, water, and salt, and stir gently 3 or 4 times to ensure that all the grains of rice have been separated and distribute the rice in an even layer in the pot. This will ensure that each grain gets completely steamed.
4) Allow the rice to come to a gentle boil for 1 minute, uncovered, on medium heat, and then turn the heat down to medium low, place the lid on the pot slightly askew (leave about 1/2" inch gap on one side), and continue to steam the rice until all the liquid has been absorbed for 2 to 3 minutes.
5) At that point, fluff the rice, allow the steam to release and the rice to cool for about 5 minutes, then serve. (It's important to fluff the rice shortly after all the water's been absorbed so the rice doesn't stick together in clumps.
Other great additions to this rice, depending on the cuisine you're serving, are toasted almonds, raisins or currants, and pine nuts, among other things. They can all be added during the fluff, after the rice is cooked.
The other night, we had it with a mildly blackened pan fried tilapia and salad with pico de gallo - a quick, easy, and delicious meal idea that you can put together in the time it takes to make this rice. Just start the rice first, and while it's cooking, season the fish, make the pico, fry the fish (takes 5 to 7 minutes), and that's it!
Enjoy. :)
shinae
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