I’ve been making yellow rice for years now, and never really thought much about it until I recently served it to a friend who asked me how I made it. I didn’t know really how to answer that question, since it’s not a recipe. It’s just rice and I add some seasoning at the start of the cooking process. There are no extra steps, few ingredients, and it’s not fancy. But it is good and it made me realize that we all have not-recipes that other people probably haven’t thought of. So I’ll be sharing mine here every once in a while, starting with this rice.
It’s really not a recipe – you just make rice the way you normally would but add 1 tsp turmeric, 1 bay leaf, and 1-2 crushed cloves of garlic (plus 1/2 tsp kosher salt if you don’t normally do that) to the water for each cup of rice before you put it on the heat. Then cook the rice as you would normally, and discard the bay leaf and garlic cloves before serving. It’s a great way to spice up rice for South American of Spanish dishes, or just when you’re bored of plain rice. And while I never remember to do it, you could adapt this technique to any flavor of rice.