Yellow Rice
Ingredients:
1 1/2 cups white Jasmati Rice
1 1/2 cups seafood or shrimp stock
3/4 cup milk
1 shallot, minced
2 cloves of garlic, minced
10 grinds of black pepper
2 TBSP butter
1 TBSP olive oil
1/2 tsp tumeric
1/2 lemon, zested and juiced
2 TBSP fresh parsley
1 TBSP italian seasoning
Directions:
1. Heat butter and olive oil in a medium pot. Add shallot and garlic and pepper and saute until tender, about 7-9 minutes.
2. Add the rice and tumeric and "toast" for 2 minutes, stirring the rice well to coat with oil and flavor.
3. Add the milk and stock and all other ingredients. Bring to a boil, stir.
4. Cover, reduce heat and simmer on low for 15 minutes. Let rest for 10 minutes and then fluff with a fork.
Note: If your heat is on low and the cover is on, try not to peek for 15 minutes, it will make a huge difference in the texture of your rice.
1 1/2 cups white Jasmati Rice
1 1/2 cups seafood or shrimp stock
3/4 cup milk
1 shallot, minced
2 cloves of garlic, minced
10 grinds of black pepper
2 TBSP butter
1 TBSP olive oil
1/2 tsp tumeric
1/2 lemon, zested and juiced
2 TBSP fresh parsley
1 TBSP italian seasoning
Directions:
1. Heat butter and olive oil in a medium pot. Add shallot and garlic and pepper and saute until tender, about 7-9 minutes.
2. Add the rice and tumeric and "toast" for 2 minutes, stirring the rice well to coat with oil and flavor.
3. Add the milk and stock and all other ingredients. Bring to a boil, stir.
4. Cover, reduce heat and simmer on low for 15 minutes. Let rest for 10 minutes and then fluff with a fork.
Note: If your heat is on low and the cover is on, try not to peek for 15 minutes, it will make a huge difference in the texture of your rice.
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