Indonesian-style yogurt rice

Yield: 1 servings

Measure Ingredient
1 cup Arborio rice (240g)
½ teaspoon Saffron threads
1 medium Onion, minced
2 \N Garlic cloves, minced
3 tablespoons Oil
1 \N Inch piece fresh ginger, grated
1 cup Milk (240ml)
1 cup Plain yogurt, room temperature (1/2 pt.)
\N \N Salt & pepper

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 ¼ 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.

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