Yellow rice, or as it is often called “Saffron Rice”,
is always a hit on the dinner table and it can be made with different
herbs and spices. Even in Indian cookbooks I find that there is
confusion about saffron, the stigma of a crocus flower, the most
expensive flavouring in the world and turmeric, a member of the ginger
family. What I use for yellow rice is the fresh turmeric rhizome or some
turmeric powder.
First version:
Instead of water, use coconut milk which is not too rich, to
cook the rice. Add a few pounded inches of fresh turmeric rhizome,
packaged in a piece of cheese cloth (Pah Kao Bahng). Also add two or
three smashed stalks of lemon grass (Takry), a few leaves of the Makrut
lime and a pinch of salt.
Second version:
Proceed as above but instead of the lemon grass and the
citrus leaves add some Pandanus leaves (Bai Toey) for flavouring. This
plant has a unique aroma which is hard to describe. It is also used in
Southeast Asian sweets.
Third version:
Proceed as above but add “salem” leaves (an Indonesian herb
much used in curries etc.) Failing these you may add two or three bay
leaves, but of course it is not authentic.
Fourth version:
Instead of coconut cream add some rendered chicken fat, Ghee
or lamb fat and flavour with a piece of cinnamon and some green
cardamoms which have been smashed.
Yellow rice goes well with chicken and meat curries. Garnish with
coriander greens, flowers of red chillies and crisp fried, sliced, small
red onions. Peanuts and green peas are sometimes added.
