Thursday Lunch

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


  1. Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
  2. While stock is coming to a boil, add the turmeric, saffron and a squeeze of lemon juice. Stir well.
  3. 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.
  4. 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!).
  5. 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.
Note: Along with the flecks of red chili, you may notice a few splashes of reddish-orange coloring throughout your rice - this is from the saffron, and is desirable. Sometimes we add peas and diced carrots to this recipe.


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