Yellow Rice

Method9 steps

1. 1

   Step 1: Mix the crumbled saffron with the separate 2 tbsp boiling water and let it infuse for 10–15 minutes, checking from 10 minutes.

   First saffron infusion check · 10 minUses ½ tsp saffron threads, crumbled · 2 tbsp boiling water for saffron infusion

2. 2

   Step 2: Cover the dry rice with very hot water and soak for 5–10 minutes, checking from 5 minutes. Drain, rinse with cold water and drain thoroughly. Have the chopped onion and tomato and minced garlic ready before heating the pan.

   First rice soaking check · 5 minUses 1 cup dry jasmine white rice · Water as needed for hot rice soaking and cold rinsing; drain

3. 3

   Step 3: Heat all the corn oil (2 tbsp) in a 3–4-quart pan over medium-high heat. Add the thoroughly drained rice and sauté for 1–2 minutes, checking from 1 minute.

   First rice sauté check · 1 minUses All drained rice from step 2, leaving the soaking and rinse water behind · 2 tbsp corn oil

4. 4

   Step 4: Add all the prepared onion, tomato (¼ cup) and garlic (1). Cook, stirring, for about 4–5 more minutes, checking from 4 minutes, until the rice looks milky white and feels heavier as you move it through the pan.

   First rice-and-vegetable sauté check · 4 minUses All the rice and oil from step 3 · ¼ cup chopped white onion · ¼ cup chopped tomato · 1 garlic clove, minced or pressed

5. 5

   Step 5: Stir in all the chicken broth (2 cups) and saffron infusion, with salt to taste from the starting allowance. Bring to a boil, cover and reduce the heat to low. Cook covered for about 20 minutes, then check that the rice is tender and most of the liquid has been absorbed.

   Check covered rice simmer · 20 minUses All the rice mixture from step 4 · All the saffron mixture from step 1 · 2 cups chicken broth · Salt to taste, drawing from the ¾-tsp starting allowance · Additional salt only if needed to taste

6. 6

   Step 6: If the rice is not yet tender, add a little extra water, cover and cook for about 5 more minutes, then check again. If the rice is already cooked through, proceed directly to the covered rest.

   Check optional extra rice cooking · 5 minUses All the rice from step 5 · A little additional water only if the rice needs further cooking

7. 7

   Step 7: Once the rice is tender, turn off the heat and leave it covered for 5–10 minutes, checking from 5 minutes.

   First covered rice rest check · 5 minUses All the cooked rice from step 6, whether or not extra water was needed

8. 8

   Step 8: Fluff the rested rice with a fork and serve as three or four side portions. If making it ahead, keep it for the cooling and reheating instructions in the next step.

   Uses All the rested rice from step 7

9. 9

   Step 9: If making ahead, cool the rice briefly and refrigerate it in a shallow covered container within 2 hours of cooking; do not leave it out until fully cold. Use within the stated 2 days. For reheating, add the separate 1 tbsp water and heat covered over very low heat until hot throughout, reaching 74°C/165°F.

   Uses The cooked rice retained from step 8 for the optional advance-preparation route · 1 tbsp water for reheating the prepared rice, optional