this is an incredibly soothing, gentle dish. it's perfect for when we're recovering from an illness or allergy exposure or just feeling worn down. it's so delicate and flavorful, i don't like to make anything else with it, we just eat the rice by itself, as a main course. this is one of the baby's favorite recipes, he will eat it morning, noon and night when we have it in the house.
- SERVES 4
- 2 cups white Thai jasmine-scented rice -or favorite brown rice
- 3 1/2 cups safe chicken or *vegetable stock
- 1/2 tsp. turmeric
- 1/2 tsp. saffron threads
- squeeze of lemon juice
- Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
- While stock is coming to a boil, add the turmeric, saffron and a squeeze of lemon juice. Stir well.
- Add the rice and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: 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 lid on tight. Allow the pot is remain on the burner another 5-10 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 (great if you're having guests!).
- Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the chili may have risen to the surface - just stir it back into the rice). Taste-test for real salt, adding a little more if needed (how much will depend on the saltiness of your stock). If too salty, add another squeeze of lemon juice.