creamy, super yellow rice

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We are having some issues with our refrigerator leaking, and there was so much stuff in my way Saturday night I didn’t feel like bothering to cook. But I was looking at food blogs. And I became very hungry. So even though I had to squeeze behind or in front of the fridge to get around, and step over cords, I decided to go for it.

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I found this smoked basmati rice and quinoa blend on clearance at the health food store a while ago, and it’s just been sitting around.

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I boiled 1 C of the rice in 2 C of salted water, with turmeric to give it a nice color. I had been looking at vegan mac n cheese recipes but didn’t have most of the ingredients, so I decided…at least I can make something yellow and creamy.

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While the rice cooked, I made a tahini sauce with lemon juice, salt, garlic, onion powder, a couple squirts of Dijon mustard and a little water. And even more turmeric.

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When the rice was done, the bright yellow color was just stunning. I love making food bright and colorful.

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I poured the sauce over the rice in the pan, stirred it up, then transferred it to a greased casserole dish in which there rested on the bottom a layer of caramelized onions. I forgot to take a picture of the onions.

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Then I made a breadcrumb topping…

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About 1/2 – 3/4 C Panko bread crumbs with 1 – 2 Tbsp olive oil, salt to taste. Nutritional yeast optional, to taste.

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Top the rice with bread crumbs, cover the dish with foil, and pop it in the oven for about 15 – 20 minutes.

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Then uncover and bake an additional 5 – 10 minutes, or until it gets brown on top. Or…just use the broiler. Might not brown as evenly, though.

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I ate half Saturday night, and half on Sunday. It was good hot and cold. One thing, though – next time I would make slightly less rice and slightly more sauce. It was creamy, but not very saucy.

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And the sweetness from the caramelized onions really set it off, so I might do twice as many (or three or four times) and just mix them right into the rice next time. Hopefully the next time will be soon!

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