Yellow Rice For Rice Cookers Recipes

Steps:

• Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

Steps:

• Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

Steps:

• Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
• Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.
• Heat the oil and achiote seeds over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.
• Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

Steps:

• Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.
• Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.
• Fill up with water to the 3 cup level in the rice cooker.
• Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
• Using the special non-stick spatula or spoon, gently mix it all together.
• Turn the rice cooker on to the Cook cycle.
• (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
• When ready to serve, add the butter & gently mix through.
• Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
• You can also sprinkle some toasted flaked almonds on top if you wish.

Steps:

• In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
• In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
• Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
• Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.