While yellow rice is often made with saffron, it can easily be made with turmeric instead, a spice which has amazing health benefits (in Thailand, turmeric is known as "bad man's saffron"). Yellow rice can be found across several cultures, consisting of Thailand and India, and is a terrific companion for curries of all kinds as well as fish, chicken, and seafood meals.
White Thai jasmine rice or Indian basmati works well in this meal, or you can utilize any long-grain white rice. This recipe includes tomato, but if you wish to omit it, increase the stock to the full 4 cups considering that the tomato adds liquid to the rice mix.
Add the oil to a deep pot pan and swirl it around. Add the onion, garlic, and chili. Next, add the red pepper and tomato and stir-fry it for one more minute.
Add the rice and stir to coat.
Then pour in the stock and turn heat to high.
Include the lime juice, fish sauce, turmeric, and saffron (if using). Stir well.
When the stock starts to bubble, cover firmly with a cover and decrease the heat to low. Let rice cook 15 to 20 minutes, or up until all or the majority of the liquid has been absorbed.
Remove the cover and fold in the peas, providing the rice with a mild stir as you do so.
Change the cover and leave the rice to sit over the same hot burner (with the heat off) for at least 10 minutes, or till you're prepared to consume. The residual heat inside the pot will help any staying liquid soak up and finish preparing the rice; it will also well cook the frozen peas. Rice will stay warm in this way for 1 hour or more (excellent for making ahead of time).
Remove the cover and fluff rice with fork or chopsticks. Taste, adding a scattering of salt if needed.
Top with a little fresh basil and serve and delight in!