Recipe#25146

Title: INDONESIAN-STYLE YOGURT RICE

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.

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.