YELLOW CAB RICE

This recipe is inspired by South African and Middle Eastern cuisine. We call it "yellow cab" because its color resembles a taxi. We enjoy saying "cab's here" when eating this rice.

INGREDIENTS

• 3 tablespoons of butter

• 2 cups of rice - you can use any rice. I love long grain white or Basmati Rice

• 1 teaspoon of grated garlic

• 1 teaspoon of onion powder

• 1 teaspoon of ground tumeric (sometimes I use 1 tablespoon)

• 4 cups of chicken broth or more depending on your rice serving

• Sea salt to taste

• Ground pepper to taste

• 2 tablespoons of parsley

PREP

• Grate the garlic (1 clove or more if you love garlic like me!)

• A good pot

DIRECTIONS

• Add the chicken broth and rice in the pot before turning on the stove. I like to make sure its all soaked up.

• Add the butter, garlic, onion powder and tumeric in the pot and mix

• Turn on the stove and let the rice cook through. It could take approximately 15 minutes, but make sure you check on it because rice can be tricky. I’ve always had my rice on the stove for approximately 25 minutes.

• Drain the liquid.

• Sprinkle the parsley OR you can go an extra step

MAKE IT STICKY

• After draining the liquid, I leave the rice in the pot or pan and cook it to remove any remaining moisture on high.

• When I notice moisture leaving the grains, I add my parsley and keep stirring.

• I use a spatula to press down on the rice and remove moisture.

• When it becomes dry and sticky, I take it off the heat. This takes about 5 minutes.

• Enjoy!