Indonesian-Style Yogurt Rice

Title:
Indonesian-Style Yogurt Rice

Yield:
1 Servings

Categories:
Indonesian,
Rice




Ingredients:





     1 c  Arborio rice (240g)


   1/2 ts Saffron threads


     1 md Onion, minced


     2    Garlic cloves, minced


     3 tb Oil


     1    Inch piece fresh ginger,


          -grated


     1 c  Milk (240ml)


     1 c  Plain yogurt, room


          -temperature (1/2 pt.)


          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 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