Turmeric scented basmati rice

Saffron is usually the way to go, but for a regular weekday night, with no company, I’m unwilling to use the most expensive spice in the world just to fancy up my rice.  Turmeric is a good alternative, tasty, colourful and full of anthocyanins.  These are the pigments that keep us healthy and literally glowing!

This recipe adds about ten minutes to the usual amount of time it takes for rice, so count on about thirty minutes in total. 

Onion slices should be thin and not too long.

1 tablespoon oil (I prefer ghee)

¼ red onion, thinly sliced and cut in half

1 teaspoon cumin seed

3 green cardamom pods

1 cinnamon stick

1 ½ cups basmati rice

¼ teaspoon turmeric (or more to taste)

3 cups water

½ teaspoon salt (or to taste) 

Turn the stove to ‘high’ to heat the oil in a rice cooking pot.  (Make sure it has a close fittin lid.)  Add cumin and let sizzle for a few moments.  Add pieces of sliced onion, along with cardamom pods and cinnamon. 

Stir to give time to get rice buttery.

Turn heat to ‘medium’ and cook till onion is transparent and golden in spots, about five minutes.  Add the rice and turmeric, stirring around a bit.  Pour the water into the pot, add salt, and turn heat back onto ‘high’. (You may wonder about my not mentioning the need to wash the rice.  The rice sold here is very clean, never a rock or weird object.  I used to wash it to remove extra starch, but it isn't necessary). 

As soon as the water boils, cover the pan and turn heat down to ‘low’.  Leave it be for twenty to twenty-five minutes.  Uncover, fluff with a fork, and you’re done.  

Cover as soon as boiling starts, and lower heat.

This rice makes a great accompaniment to a main, it tastes better than plain rice, and it’s slightly healthier because of the turmeric.  The only problem is you might eat too much of it…

Buttery, aromatic and a bit healthier than usual.  Yum...