The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [142]
baked saffron rice
SERVES 8 TO 10
3 cups basmati rice
5½ cups water
1 tablespoon coarse salt
4 tablespoons extra-virgin olive oil
¼ teaspoon ground saffron, dissolved in 2 tablespoons hot water
1. Rinse the rice well; drain in a colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all the liquid is absorbed, 15 to 20 minutes.
2. Drizzle the oil over the top of the rice; stir gently with a wooden spoon. Gently press the rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over the top of the pot; cover firmly, wrapping the sides of the towel around the top of the lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull the rice away from the side of the pan with a spatula—there should be a nice golden crust.
3. Remove from heat, remove the lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
4. Remove the lid; invert carefully onto a serving plate. Serve warm, cut in wedges.
jamaican rice and beans
SERVES 8
This island staple is also known as “Jamaican coat of arms.” Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken. For this dish, there’s no need to soak the kidney beans before cooking.
¾ cup dried red kidney beans, rinsed and drained
2 large garlic cloves, crushed with the flat side of a large knife
1¼ cups unsweetened coconut milk
2½ cups long-grain rice
3 scallions, finely chopped
1½ teaspoons finely chopped fresh thyme
Coarse salt and freshly ground pepper
1. Bring the beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until the beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
2. Stir in 2½ cups water and the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all the liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff the mixture with a fork, and season with salt and pepper.
yellow rice pilaf
SERVES 4
Coarse salt
1½ cups long-grain rice
2 tablespoons extra-virgin olive oil
1 onion, cut into ½-inch dice
1 carrot, cut into ¼-inch dice
1 cup frozen peas, thawed and drained
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground paprika
Freshly ground pepper
1. Fill a medium saucepan with water, and bring to a boil; add salt and the rice. Cook until the rice is just tender, 15 to 20 minutes. Drain, and transfer the rice to a serving bowl.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, until it begins to soften, about 4 minutes. Add the carrot; cook, stirring, until the vegetables are tender, about 5 minutes. Stir in the peas, turmeric, cumin, and paprika; cook until heated through. Transfer the mixture to the bowl with the rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.
PERFECT RICE
Cooking rice on the stove is easy, as long as you keep these tips in mind: To trap the steam, leave the lid on as much as possible while cooking; let the rice sit afterward to absorb the water completely; and always fluff it with a fork just before serving.
It also helps to have a basic understanding about the different types of rice. Most rice is classified as either white or brown; the color is determined by the way that the grain is processed. White rice is stripped of its husk, bran, and germ. Brown rice has the bran and germ intact, and takes longer to cook. In general, the shorter the grain, the more starch it contains. Some types of rice, especially Asian varieties such as basmati and jasmine, benefit from rinsing to remove the excess starch