ARROZ AMARILLO (Caribbean yellow rice, for four)
2 cups long-grain, basmati white rice
2 tablespoons olive oil
3-1/2 cups water
2 teaspoons salt
1 teaspoon turmeric
- Measure rice into a fine mesh strainer and place into a bowl of cold water to soak for 30 minutes. Remove sieve from water and drain rice for 20 minutes. (Soaking and drying the rice thoroughly are important to remove the starch from the kernels before cooking. Otherwise, your rice may be gummy.)
- Heat the oil in a 3-quart, heavy saucepan with a close-fitting lid over moderately high heat until it is hot but not smoking. Sauté the rice, stirring, for 2 minutes, until it is opaque and well coated with oil.
- Stir in the water, salt and turmeric (Do not stir again until rice is finished) and bring to a boil. Boil 8 minutes, until the surface of the rice is dry and covered with steam holes.
- Reduce heat to lowest possible setting, cover pot tightly (use both a tea towel and lid) and cook 15 minutes. Turn off heat and let rice stand, still covered, 5 minutes more. Remove cover and fluff rice with a fork.
SERVE WITH: Baked halibut fillet with salsa verde
adapted from The Best of Gourmet, 1994