Yellow rice is a nice touch to any special meal. Common in Spanish food. The main ingredient is saffron. This is a very expensive spice however it is used in very small amounts. The least expensive I have sound is at Schnucks in the bulk spice in the produce department. Here it is about $11.99 per container, I have seen the same amout for $16.99 and up for the same size package. Keep in mind most of the ingredients are in the cubbord. Saffron has an amazing color and adds a very rich satisfying flavor.
1/4 tsp saffron 2 cups rice 4 1/2 cups chicken broth
1 1/2 tsp salt 1 TBS Spanish evoo
Opitional: sliced fruit plums, kiwi, strawberries
take 1/4c chicken broth heat to a boil, in the microwave, then add the saffron. Let the saffron and chicken broth sit at least 30 minutes. When the saffron is ready take a 5 qt pot with a lid, heat the remaining chicken broth salt and evoo to a boil. Now add 1/4 c enfused broth to boiling pot. Let broth go back to a full boil with a covered pot. Now add rice, stir onece, cover bring back to a boil. about one minute. Reduce heat to low leave pot covered, do not stir or remove top. set timer for 15 minutes. After the timer remove top and stir. Pour into prepared mold. Press as much rice as possible into the mold. any extra rice can be placed around the ring. Now garnsh with fruit. Favorite mold, ring for example. You will also need cooking spray or plastic wrap or both. Line the mold with cooking spray and or plastic rap. Press cooked rice into mold. Let this cool slightlyl, Place serving platter or plate over open end of the mold. Flip mold on to the plate. Controle with the plastic rap. leave covered until ready to serve. If rice becomes to cool you can heat in the microwave for a few seconds. If you heat be careful. it is less stable when hot.
Serving suggestions: Chicken Coquettes with curry sauce.
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