|nutritional information (per serving)|
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|Servings: 4 to 6|
|amount per serving|
|% Daily Value*|
|Saturated Fat 1g||5%|
|dietary fiber 1g||2%|
|total sugar 5g|
|Vitamin C 0 mg||1 %|
|Calcium 14 mg||1 %|
|Iron 1 mg||5%|
|Potassium 113 mg||2%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Turmeric rice is fragrant, savory and earthy with a hint of sweetness from the golden raisins. It's the perfect accompaniment to masala-spiced chicken and vegetables, and the striking golden color will liven up your table.
Turmeric is a root like ginger and is often dried and ground into a powder. The deep golden yellow color is often used to naturally dye fabrics. So be careful when using turmeric in cooking – it can stain your hands and countertops!
“The turmeric rice was very simple and a delicious side dish. The warm flavors pair well with chicken, seafood, beef, pork, or a vegetarian protein. Be sure to rinse the rice well and check after about 14 or 30 minutes to make sure there is still enough liquid. – Diana Rattray
1 1/2 cups White basmati rice
3 tablespoon Extra virgin olive oil
1/2 teaspoon Floor turmeric
1/2 teaspoon curry powder
1/3 Cup golden raisins
1 1/2 cups chicken soupor vegetable broth
1 1/2 tablespoon i am willow
Gather the ingredients.
Rinse the rice thoroughly in a fine-mesh strainer until the water runs clear, then drain well.
Heat the oil in a medium-sized, heavy-bottomed saucepan over medium-high heat. Add turmeric, curry powder and rice. Mix well so the spices are evenly distributed.
Add rice, raisins, chicken stock and soy sauce. Increase the heat to the highest level. Bring the mixture to a boil.
Once the rice is boiling, reduce the heat to low, cover the pot and simmer until tender, about 18 minutes. Do not lift the lid while cooking.
Remove the rice from the stove and fluff it up with a fork. Cover the rice again and let it rest off the heat for about 10 minutes. Serve warm.
Rinsing rice is important as it removes surface starch and any residue that may have stuck to the grains. For fluffy rice that isn't mushy, rinse the rice for a few minutes, or until the water runs reasonably clear.
- Replace the olive oil with 3 tablespoons of ghee.
- Just before serving, stir in about 3 to 4 tablespoons of coarsely chopped coriander leaves into the rice.
- Fry a finely chopped shallot in the oil for about 3 minutes, then add the turmeric and curry powder.
- Sauté 1 minced garlic clove in the oil for about 1 minute before adding the turmeric and curry powder.
How to store it
- Refrigerate turmeric rice in a covered container within 2 hours and consume within 3 to 4 days.
- To freeze the rice, place in an airtight container or ziplock bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, place the rice in a microwave-safe container and cover with a folded damp paper towel. Microwave for 90 seconds, stir, then microwave for an additional 45 to 60 seconds. Alternatively, place the rice in a saucepan with a few tablespoons of water and heat on the stovetop over medium-high, stirring frequently, until heated through.