INDONESIAN-STYLE YOGURT RICE

      Title: INDONESIAN-STYLE YOGURT RICE
  Categories: Indonesian, Rice, Ceideburg 2
       Yield: 1 Servings
  
       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.
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