Yellow Rice Recipe
Instructions
1. Put 2 T butter in rice cooker, melt. Grind onion in food processor or chopper until pulverized. Add to butter. Stir and cook for about 2 minutes.
2. Add rice, cook until rice glistens. Add broth and turmeric, stir until turmeric is dissolved. Close rice cooker and let cook!
3. When rice cooker is finished, stir in last two tablespoons of butter and add salt and/or pepper to taste.
Additional Notes:
This recipe was submitted to TammysRecipes.com from visitor Kristina Olson. She included these notes:
I make this rice in my rice cooker. If you don't have a rice cooker, you can make it in a sauce pan. Add an extra 1/2 cup water at the same time as the broth (more water cooks out if you make it in a sauce pan.)
To turn this recipe into rice pilaf, add a fresh chopped tomato when you add the broth. When the rice is finished cooking, add 2 tablespoons lemon juice (about half a lemon - not lemon juice concentrate!) and 1/2 cup fresh parsley. Stir WELL and serve!
When I make regular yellow rice, I usually make a double batch. The leftovers make great fried rice. Start by frying about 1 egg per 2 cups rice in oil, add a bit of soy sauce, chop the eggs into tiny bits with a metal spatula, (can add veggies if you like) add more oil, the rice, and soy sauce. Fry until all the rice is hot.
Sometimes instead I make fajitas with the left over yellow rice. Fry hamburger in a pan until safely cooked, add chopped dried onion and taco spices (chili powder, cumin, oregano, garlic salt, black pepper, and cayenne pepper (cayenne only if you like hot food!). Add rice, and anything else you have that you think might taste good in there (I've added left-over mixed veggies like carrots, broccoli, and corn, refried beans, even potatoes!) Heat until hot, serve in tortilla shells with cheese, sour cream, lettuce and tomato.
