Turmeric Rice
Ingredients:
- 277.5 g (1 1/2 cups) long-grain white rice
- 30 ml (2 tbsp) olive oil or vegan butter
- 80 g (1/2 small) onion
- 6 g (2 cloves) garlic
- 3.4 g (1 1/2 tsp) ground turmeric
- 1 g (1/2 tsp) ground cumin
- 0.5 g (1/4 tsp) black pepper
- 540 ml (2 1/4 cups) vegetable broth or water
- 3 g (1/2 tsp) salt
- 2 tbsp chopped fresh cilantro or parsley, for garnish
- 2 tbsp toasted slivered almonds or cashews (optional)
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nutrition:
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Rinse the rice thoroughly before cooking to remove excess starch — this keeps the grains fluffy and separate instead of clumpy. Dice the onion and mince the garlic ahead of time so you're ready to move quickly once the spices hit the pan.
Instructions:
- Rinse the Rice: Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Drain well.
- Sauté the Onion: Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Bloom the Spices: Add the garlic, turmeric, cumin, and black pepper. Stir constantly for 30-60 seconds, until fragrant.
- Toast the Rice: Add the drained rice and stir to coat every grain in the oil and spices, toasting for 1-2 minutes.
- Simmer: Pour in the broth and salt, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, until the liquid is absorbed and the rice is tender.
- Rest & Fluff: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then top with cilantro and toasted nuts if using.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat with a splash of water to loosen the grains.
Tip: Toasting the rice in the spiced oil before adding liquid deepens the flavor and helps keep the grains distinct.
Swap: Use brown rice or a rice blend instead of white rice — just increase the liquid and cook time accordingly.
Turmeric gives the rice its signature golden color and earthy flavor, while cumin adds warmth. Toasting the rice briefly in oil before adding liquid, a technique from pilaf-style cooking, helps each grain cook up light and separate.
Turmeric Rice
Ingredients:
- 277.5 g (1 1/2 cups) long-grain white rice
- 30 ml (2 tbsp) olive oil or vegan butter
- 80 g (1/2 small) onion
- 6 g (2 cloves) garlic
- 3.4 g (1 1/2 tsp) ground turmeric
- 1 g (1/2 tsp) ground cumin
- 0.5 g (1/4 tsp) black pepper
- 540 ml (2 1/4 cups) vegetable broth or water
- 3 g (1/2 tsp) salt
- 2 tbsp chopped fresh cilantro or parsley, for garnish
- 2 tbsp toasted slivered almonds or cashews (optional)
Equipments:
Features:
Why These Ingredients:
Turmeric gives the rice its signature golden color and earthy flavor, while cumin adds warmth. Toasting the rice briefly in oil before adding liquid, a technique from pilaf-style cooking, helps each grain cook up light and separate.
Prep:
Rinse the rice thoroughly before cooking to remove excess starch — this keeps the grains fluffy and separate instead of clumpy. Dice the onion and mince the garlic ahead of time so you're ready to move quickly once the spices hit the pan.
Instructions:
- Rinse the Rice: Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Drain well.
- Sauté the Onion: Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Bloom the Spices: Add the garlic, turmeric, cumin, and black pepper. Stir constantly for 30-60 seconds, until fragrant.
- Toast the Rice: Add the drained rice and stir to coat every grain in the oil and spices, toasting for 1-2 minutes.
- Simmer: Pour in the broth and salt, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, until the liquid is absorbed and the rice is tender.
- Rest & Fluff: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then top with cilantro and toasted nuts if using.
