Turmeric rice
When I first came across this recipe in Nigella Lawson’s At My Table cookbook, it was the moment I finally learnt how to cook rice properly. I’ve made it countless times since — it’s simple, reliable and always so tasty — and I now use the same technique for plain boiled rice too.
Turmeric rice is a beautifully fragrant, golden side dish that brings warmth and colour to any meal. Light, fluffy and gently spiced, it’s made by simmering basmati rice with turmeric, garlic and a few simple spices, creating a naturally bright, aromatic dish that pairs perfectly with curries, grilled meats, roasted vegetables or your favourite weeknight dinners
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.