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Post by Toby Benoit on Dec 19, 2008 13:02:10 GMT 12.75
I love yellow rice. I've enjoyed it in may ways with many different dishes; everything from Indian to Mexican and it's always good. But, I always use premixed seasoning. Anybody know how to make the seasoning mix? I know it uses safron, saffron, or saphron; however it's spelled. Any help?
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Post by Jerry on Dec 19, 2008 15:20:45 GMT 12.75
When I lived in Puerto Rico (My wife at that time was from there), we ate yellow rice all the time. We used several types of seasonings. Adobo is one. A popular brand is Goya Foods. I still use a lot of that today (some is low sodium).
We also used Sazon. It is a type of seasoned salt. The seasoning is used on meats, fish, poultry and to flavor soups, stews and rice. One popular brand is also by Goya Foods. Ingredients include, cilantro, achiote, garlic, salt.
I do not try to mix the ingredients myself anymore. Adobe can be found about anywhere and I can find sazon when I really search for it. I think the Sazon gives rice a rich yellow color. Adobo also gives a yellow color. However, I believe achiote is the main spice that gives the yellow color and distinct flavoring to rice.
This is all I really remember. Since I am married to a full blood Italian and her mother lives with us and we live in Southern Louisiana, we do not cook yellow rice very often. We do have white rice with just about everything though.
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Post by Snake Eyes on Dec 19, 2008 23:12:23 GMT 12.75
lamirand, Would there be any curry in that rice dish????I know that is not an Italian spice,but I believe it is used in some of the southern climents. If it is saffron,unless I am mistaken,that is the most expensive spice in the world,and it is unlikely to be found in the local Kroger's or Wal-Mart.I think even discounted it goes for around $100 an ounce. snake-eyes
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Post by Jerry on Dec 20, 2008 3:17:13 GMT 12.75
I have always loved curry. We do not use it much here, but I have in the past. I have seen many yellow rice recipes with curry in it. I found one.
Here is a recipe for beef and rice seasoned with curry. Actually, you can use any type of meat you prefer or leave the meat out and season with browned bacon ends with the oil.
BEEF CURRY AND RICE
1 clove garlic 1 chopped onion 4 tbsp. salad oil (bacon ends with the oil can be used here) 1 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 lb. cubed round steak (Substitute pork or chicken if desired) 1 beef bouillon cube (Omit of not using beef). I prefer broth anyway. 1 c. boiling water (If you use broth - omit water) 1 tsp. curry powder 1/2 c. V-8 juice (Use tomato paste or sauce if preferred) 1 c. rice, prepared as directed
Brown garlic and onion in 2 tablespoons fat. Remove and brown meat rolled in flour, salt and pepper. Add rest of fat, garlic and onions. Dissolve bouillon in water and curry powder. Cover and simmer 1 1/4 hours. Add V-8 juice. Pour over prepared rice.
Here is a recipe we prepared a lot in PR. You could add a little curry to this dish if desired. ARROZ CON POLLO (CHICKEN WITH YELLOW RICE)
1 lb. onion 1/4 c. bacon drippings (I use bacon ends and leave them in) 1 (8 oz.) tomato sauce 2 tsp. salt 1/2 tsp. sugar 1/4 tsp. thyme 1 frying chicken Black pepper 1 (10 oz.) yellow rice
Combine onions, bacon drippings - saute over low heat for 10 minutes. Add tomato sauce, salt, sugar, thyme, pepper. Cook a few minutes. Add 1 frying chicken, cut in about 10 or 12 pieces. Cover and cook over low heat for 1 hour or until chicken is done. Add 1 cup boiling water and 1 (10 ounce) package of yellow rice. Cover and boil for 1 minute, then turn heat as low as possible for 20 minutes. Stir once with fork while cooking. Take cover off and allow to dry for about 5 minutes. Serves 6. Here's a simple recipe for curry rice:
CURRY RICE
1 can broth (If preferred, cook meat and use the broth for your base - my preferred method). 1 sm. minced onion 1 c. rice 2 tsp. curry powder 1/2 can hot water 3 tbsp. butter
Saute minced onion. Add rice and curry powder. Cook and stir 3 minutes. Add consomme and hot water. Cook, covered 20-30 minutes, low heat, until rice is done and liquid absorbed. Good with chicken, pork or beef.
Here is one more.
TURKEY AND CURRY RICE
1/2 c. diced celery 1 med. onion, chopped 1/4 c. slivered almonds 1 tsp. curry powder 2 tbsp. butter 1 1/2 c. chopped turkey 1 2/3 c. chicken broth 1/4 c. raisins 3/4 c. uncooked rice
NOTE: For my taste, I don't use the raisins or almonds.
Cook celery, onions, and almonds in butter for 2-3 minutes. Add rice and brown lightly. Add raisins, curry powder, and broth. Bring to a boil. Cover and simmer, stirring occasionally for 20 minutes or until rice is tender. Add turkey. Heat and serve. You can make substitutions to any of these recipes.
Hope this gives you some ideas.
So far as the saffron, I really don't use it. However, I have read about it on the Internet and it can ordered. If you use the Internet, do a search and it will give you several sources for obtaining this product. It says it is still the most expensive spice by weight in the world.
Jerry.
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Post by Toby Benoit on Dec 20, 2008 7:14:54 GMT 12.75
Thanks guys, I'll keep lookig for the spice combo to make the yellow rice, yellow rice. Then I'll be all over that Arroz Con Pollo!
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Post by Paws on Dec 20, 2008 12:41:38 GMT 12.75
Thanks guys, I'll keep lookig for the spice combo to make the yellow rice, yellow rice. Then I'll be all over that Arroz Con Pollo! I can make your rice yellow Toby!
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Post by Snake Eyes on Dec 20, 2008 21:24:54 GMT 12.75
I can make your rice yellow Toby! Toby, Phil,always ready to help a Friend He could make you some yellow snow cones also snake-eyes
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Post by Paws on Dec 21, 2008 2:27:15 GMT 12.75
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Post by Jerry on Dec 21, 2008 8:01:00 GMT 12.75
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Post by Paws on Dec 21, 2008 15:48:01 GMT 12.75
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