| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indo |
Ceideburg 2, Indonesian, Rice |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Arborio rice, 240g |
| 1/2 |
t |
Saffron threads |
| 1 |
|
Onion, minced |
| 2 |
|
Garlic cloves, minced |
| 3 |
T |
Oil |
| 1 |
|
Inch piece fresh ginger |
|
|
grated |
| 1 |
c |
Milk, 240ml |
| 1 |
c |
Plain yogurt, room |
|
|
temperature 1/2 pt. |
|
|
Salt & pepper |
INSTRUCTIONS
It's only touted as "Indonesian-style" but what the hay... As is the
case with most Southeast Asian and South African yellow rice dishes,
the coloring agent called for here was turmeric, not saffron. Yogurt
appears in many Indian saffron dishes, however, and I suspected
saffron would work well here. It does. You can substitute California
pearl rice successfully. Heat 1/4 cup of milk and steep threads for 20
minutes. Saute onion and garlic in oil. Add ginger and rice and coat
grains well. Add the rest of the ingredients, including the saffron.
Season with salt and pepper and cover. Cook over low heat until rice
is done. Serve immediately. From "Wild About Saffron++A Contemporary
Guide to an Ancient Spice", by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by
Stephen Ceideberg; March 30 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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