A kind of pilaf, really, but one that has become its own category, the mother of dishes ranging from Paella (page 519) to Coconut Rice and Beans (page 516). I cannot resist sautéing the rice in oil or butter first, but it’s not entirely necessary; see the simpler variation. (You can also use any of the variations on Pilaf, Many Ways, page 513.) Turmeric is a common and an inexpensive but one-dimensional substitute for saffron; it has none of the depth of flavor, though the color is terrific. You can put in a few roasted red peppers (page 470) or canned “pimientos” also, if you like; add them along with the rice. This is a side dish that has far-ranging applications but is especially fine with soupy beans.
Recipe information
Yield
makes 4 servings
Ingredients
2
1
4
1
1
Need to make a substitution?
Preparation
Step 1
Warm the stock gently in a saucepan with the saffron. Put half the butter in a deep skillet with a lid over medium heat. A minute later, add the onion.
Step 2
Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the rice and continue to cook, stirring, until the rice is glossy and begins to brown, about 5 minutes more.
Step 3
Add the stock all at once, along with some salt and pepper. Cover and adjust the heat so the mixture simmers gently and cook until the rice is done, 15 to 20 minutes. Stir in the remaining butter, taste and adjust the seasoning, and serve.
Faster Yellow Rice
Step 4
This is no work at all. Omit the onion. Combine the stock, saffron, rice, and a large pinch of salt in a saucepan with a lid and bring to a boil. Cover and simmer, stirring once after 5 minutes, until the rice is done, about 15 minutes. Stir in 2 tablespoons butter or extra virgin olive oil, taste and adjust the seasoning, and serve.