Yellow Basmati Rice

Every week I try to do a ‘Taco Tuesday’ since we all love ‘Mexican’ food. It’s evolved into more of a ‘tex-mex’ themed meal as opposed to being just the traditional tacos. One thing my kids always, unanimously, ask for on  Tuesday’s is this Yellow Basmati Rice. I’ve adapted the original recipe to our specific tastes and preferences, and it’s always been love at first bite. Once upon a time, I used to buy yellow rice mix from the grocery store for just such dinners, but no more. Not only is making it myself cheaper, it’s actually less work. This recipe has a wonderful ‘set it and forget it’ feel and is ready in less than thirty minutes. By far, this is the best yellow rice I’ve ever had, and hands down one of my favorite rice recipes. Start your own ‘Taco Tuesday’ tradition. Have a fiesta. Just don’t forget this side dish. It’s the perfect compliment to any Mexican-style entree.

Yellow Basmati Rice

• 2 cups uncooked basmati rice
• 3 cups chicken broth
• 2 tbsp butter
• 1 tsp turmeric
• 1/2 tbsp garlic, minced
• 1/4 tsp cumin, ground
• scant 1/8 tsp cinnamon
• 1 whole bay leaf

Directions

1. In a dutch over, or a stove pot, heat the butter, turmeric, garlic, cumin, and cinnamon over medium heat until the butter has melted.
2. Add rice to the pot, stirring and cooking over medium heat for about 2 minutes lightly toasting the rice and spices.
3. Add chicken broth and bay leaf to the pot.
4. Put the pot’s lid on, and bring the pot to a rolling boil, stirring occasionally to prevent sticking to the bottom.
5. As soon as the broth reaches a full, rolling boil reduce heat to the lowest setting and let it simmer (with the lid on) for about 20 minutes. Be careful not to stir too often and let the heat escape.
6. After simmering for 20 minutes, turn the heat off, but leave the lid on and let the rice ‘rest’ for 10 minutes.
7. Remove the bay leaf. Fluff and serve.

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