Marie Saba

From My Kitchen To Yours

Turmeric Rice with Peas

Flavorful white rice is surprisingly difficult to make. It’s either burned on the bottom, crunchy on the inside and mushy on the outside, or mushy all the way through. Or, it tastes like cardboard. Mmmmm, cardboard. I had all of those problems until a few years ago. With this recipe and my tips below, you’ll get fluffy, flavorful, perfect white rice every time!

For extra flavor, color and a boost of anti-inflammatory benefits, we add a teaspoon of turmeric and petite green peas to this version. Turmeric has a mild, earthy flavor, while the peas are lightly sweet. We love the combination and hope you do, too!

1. Use Basmati Rice: I love Royal Basmati or Mahatma Basmati or really any basmati grown in India or Pakistan (noted on the package).

2. Use a High-Quality Pot: A lot of people complain about rice burning on the bottom. To avoid this, use a pot with a thick base, like one made by Le Creuset, Chantal or All-Clad. This one is my favorite.

3. Use a Tight-Fitting Lid: I know it’s tempting to check or stir the rice while it cooks, but it’s best to leave the lid on during the entire 20 minutes.

Turmeric Rice with Peas

Ingredients

2 Tablespoons (30 ml) olive oil (or clarified butter)
1 clove garlic, peeled
1 cup (210 g) Basmati rice
1 teaspoon (4 g) salt
1 teaspoon (2 g) ground turmeric
2 cups (500 ml) water
1 cup (134 g) frozen petite green peas

Instructions

In a saucepan with tight-fitting lid, heat oil over medium heat. Add garlic and cook, flipping garlic occasionally to prevent burning, until lightly browned.
Leaving garlic in the oil, add rice and sat. With a wooden spoon, stir the rice in the hot oil until the rice turns a chalky white color.
Add water and turmeric; stir to combine. Increase heat to high and bring to boil. Immediately reduce heat to low, cover with lid, and simmer on low for 15 minutes.
Remove lid and quickly add frozen peas. Replace lid, cook 5 minutes more, turn off heat. Fluff rice with a fork, remove garlic, and serve.

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