Saffron can be pricey, but I found a cheap trick to tasty and beautiful yellow rice.
This recipe was developed for Babble.com.
Yield: Serves 4
1 1/2 cups jasmine or basmati rice
3 cups chicken stock
1 teaspoon olive oil
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
2 tablespoons finely chopped onion
1 clove finely chopped garlic
chopped green onions for garnish
Rinse rice well and drain. Add all ingredients to a rice cooker, or a saucepan.
If using the cook top method, bring to a boil over high heat turn burner to a simmer and cover with a tightly fitting lid. Leave for 15 minutes. Then remove pan from burner and turn burner off. Do not remove the lid during the cooking process.
Let rice rest for another 15 minutes before serving, but remember do not remove the lid until it has rested.
