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Recipe

Golden Turmeric Rice

Scott Phillips

Servings: 4

Serve this gorgeous, aromatic rice with roast chicken or braised lamb.

Ingredients

  • 1 cup basmati rice
  • 1 13.5-oz. can unsweetened full-fat or light coconut milk, well shaken
  • 1 oz. fresh turmeric, peeled and finely grated (about 2-1/2 Tbs.)
  • Kosher salt
  • 1/2 tsp. light brown sugar
  • 1/8 tsp. ground cinnamon
  • Pinch ground cardamom
  • 1/3 cup golden raisins
  • 1/2 tsp. crushed red pepper flakes
  • 1/3 cup coarsely chopped salted pistachios

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 19
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 0
      Sodium (mg): 160
      Carbohydrates (g): 54
      Fiber (g): 3
      Sugar (g): 10
      Protein (g): 8

Preparation

  • Rinse the rice in a medium-mesh strainer under cool running water, swishing it with your hand occasionally, until the water runs clear.
  • In a 4-quart saucepan, combine the coconut milk, turmeric, 1/2 tsp. salt, sugar, cinnamon, and cardamom. Stirring frequently, bring the milk to a gentle boil over medium heat. Remove the pan from the heat, add the raisins, and let steep for 20 minutes.
  • Return to a low boil, reduce the heat to very low, and stir in the rice and pepper flakes. Cover and cook until all of the liquid is absorbed, 10 to 12 minutes. Remove the pan from the heat, and let the rice stand, covered, for 8 to 10 minutes.
  • Fluff with a fork, then serve topped with the pistachios.

Reviews

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Reviews

  • p2myers | 01/04/2017

    Flavors are great. I used brown basmati rice and increased the 2nd cooking time to 40 minutes. Needed more water with full fat coconut milk but not with lite coconut milk. Decreased red pepper flakes which was enough heat for me. Made it once without and liked it as well.

  • user-3182592 | 12/26/2016

    This is excellent. The flavors are wonderful. It must be cooked on very low heat or the bottom will develop a crust or worse, burn. I didn't add any water and it was fine, but it didn't look like the photo. It was stuck together so much that I could scoop it. I suggest substituting 1/4 cup of the coconut milk with water.

  • SLattrez | 12/11/2016

    Ok, the flavors in this were wonderful. I had never worked with fresh turmeric and it was a delight. I made this with the pomegranate glazed chicken thighs from this issue and it was really delicious.The problem with this recipe is the liquid seems to be missing. Coconut milk is very thick and doesn't work alone to properly hydrate this dish. I saved it by adding water, but adding it as I went along made it stickier than basmati should be is all. With a liquid adjustment, this recipe has great potential.

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