Description
This vibrant Turmeric Rice recipe features fragrant jasmine rice cooked with aromatic turmeric, garlic, and onions, simmered in savory chicken broth for a flavorful and colorful side dish that pairs well with a variety of main courses.
Ingredients
Rice and Spices
- 1 cup jasmine rice (rinsed)
- 1 and 1/2 teaspoons turmeric
- 1 bay leaf (dried)
- Salt (to taste)
- Pepper (to taste)
Aromatics and Cooking Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup onion (finely diced)
- 4 cloves garlic (minced)
Liquid
- 1 and 1/2 cups chicken broth (low sodium)
Instructions
- Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.
- Sauté aromatics: In a medium saucepan, heat the olive oil and butter over medium heat until the butter is fully melted. Add the finely diced onion and minced garlic and sauté until the onion becomes soft and translucent, releasing their fragrant aromas.
- Add rice and spices: Stir in the rinsed rice and turmeric powder, mixing well to coat the rice evenly with the turmeric and to combine all the flavors.
- Add broth and bay leaf: Pour in the low sodium chicken broth and add the dried bay leaf. Cover the saucepan with a lid and increase the heat to bring the liquid to a boil.
- Simmer the rice: Once boiling, reduce the heat to low and allow the rice to simmer gently for 15 to 20 minutes, or until the chicken broth is fully absorbed by the rice.
- Rest and serve: Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to fully steam and become fluffy. Remove the bay leaf, fluff the rice with a fork, season with salt and pepper to taste, and serve.
Notes
- Rinsing the rice is essential to remove excess starch and prevent the rice from becoming too sticky.
- You can substitute vegetable broth for a vegetarian option.
- Adjust the turmeric quantity based on your preference for color and flavor intensity.
- For added texture, garnish with chopped fresh parsley or toasted nuts before serving.
