Yellow Rice

also called yellow rice · turmeric rice · seasoned rice · halal cart rice · cart rice · basmati rice · arroz amarillo · riz asfar

The table

2 cups(400 g)basmati ricerinse until the water runs cleartoast the rice 2 minsimmer 15 min, lid onsteam off the heat 10 min, then fork
1 1/2 tspground turmericbloom the turmeric and cumin in butter
1 tspcumin seed
1 small(diced fine)yellow onion
3 Tbs(45 g)unsalted butter
3 cups(700 mL)chicken stock
1 1/2 tspkosher salt
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1rinse until the water runs clear

2bloom the turmeric and cumin in butter

4simmer 15 min, lid on

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 30 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 45 min.

  1. rinse until the water runs clear

    not timedfrom the start

  2. bloom the turmeric and cumin in butter

    3 minneeds youfrom the start

  3. toast the rice 2 min

    2 minneeds you3 min in

  4. simmer 15 min, lid on

    15 minwalk away5 min in

  5. steam off the heat 10 min, then fork

    10 minwalk away20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need saucepan

Goes with

See how it is written
>> title: Yellow Rice
>> category: Rice, Beans & Grains
>> tags: rice, turmeric, middle eastern, stock, side
>> counters: Shawarma Counter
>> aka: yellow rice, turmeric rice, seasoned rice, halal cart rice, cart rice, basmati rice, arroz amarillo, riz asfar
>> pairs-with: chicken-shawarma, white-sauce, rice-pilaf
>> servings: 6
>> time: 45 min
>> step.1: rinse until the water runs clear
>> step.2: bloom the turmeric and cumin in butter
>> step.3: toast the rice 2 min
>> step.4: simmer 15 min, lid on
>> step.5: steam off the heat 10 min, then fork

Rinse @basmati rice{2%cups}(400 g) in a bowl of cold water, pouring off and refilling four or five times until the water stops going white, then drain it well. What you are rinsing away is loose surface starch, and it is the difference between separate grains under the meat and a scoop that arrives as one lump.

Bloom @ground turmeric{1 1/2%tsp}, @cumin seed{1%tsp} and @yellow onion{1%small}(diced fine) in @unsalted butter{3%Tbs}(45 g) in a #saucepan{} over medium heat ~fry{3%min}, until the butter is orange and the onion is soft. Turmeric and not saffron — the yellow on this counter is turmeric, it is cheap, and any recipe reaching for saffron here is describing a different plate.

Toast @&(~2)rinsed rice{} in @&(~1)spiced butter{} ~toast{2%min}, stirring, until every grain is coated and slightly translucent at the edge.

Simmer @chicken stock{3%cups}(700 mL) and @kosher salt{1 1/2%tsp} with @&(~1)toasted rice{}, covered, over the lowest heat ~simmer{15%min}. Stock and not water: this rice is seasoned all the way through, which is why it holds its own under a sauce.

Take @&(~1)rice{} off the heat and let it ~steam{10%min} with the lid still on and undisturbed, then fork it through. Lifting the lid early drops the steam that finishes the top layer, and no amount of extra cooking gets it back.