Turmeric rice
When I found this recipe in Nigella Lawson’s “At my table” cookbook, it was the first time I learnt how to cook rice properly! I’ve made it so many times and it works every time and is so simple to make and very tasty. I use the same technique for plain boiled rice.
Turmeric rice
Ingredients
- 350 g basmati rice
- 1 tsp sea salt
- ¼ tsp turmeric
- 1 tsp cumin seeds
- 4 cardamon pods, cracked
- 700 ml boiled water
Instructions
- Put the rice in a wide lidded saucepan, add salt, turmeric, cumin seeds and cardamom pods and combine together.
- Add the boiling water and heat on high and stir again. Turn the heat down to the lowest setting or move to the smallest ring and cook for 20 mins, don't be tempted stir, just leave the rice to simmer gently.
- After 20 mins, check the rice, water should have absorbed and the rice should be cooked through.
- Take the lid off, fluff the rice with a fork, put the lid back on and leave for another 20 mins, then serve.
Note:
- if the rice needs a little longer, you might need to add a splash of water and cook for a further few mins.