Turmeric Steamed White/Brown Rice
Vibrant and nutritious rice that's simple to make and delightful to eat. With minimal effort, you can enjoy turmeric's renown health benefits, such as anti-inflammatory and antioxidant properties and elevate any meal.
Ingredients
- 1 cup rice white or brown with details in NOTES
- 1.1-2.5 cup water depending on white or brown rice, details in NOTES
- 1 tsp ground turmeric
- 1 pintch black pepper
- 1 tbsp canola oil
Instructions
- Rinse the rice under cold water until the water runs clear
- For amount of water for cooking:White rice needs 1.1 cup of waterBrown rice needs 2.5 cup of water
- In a saucepan, combine the rinsed rice, water, ground turmeric, black pepper and oil
- Place the saucepan over medium-high heat and bring the water to a boil
- Once boiling, cover the saucepan with a tight-fitted lid and reduce the heat to low
- Let the rice simmer on low heat with the lid on:White rice for 10 minutesBrown rice for 45 minutes
- Remove the saucepan from the heat and let it sit with the lid covered for 10 minutes with no peeking.
- Uncover the saucepan and fluff the rice with a fork to separate the grains
- Serve the turmeric steamed rice hot accompany your favorite main course
Notes
Due to the number of varieties there are for rice, this is a recipe for white short grain and brown short grain rice.
There's usually directions on the package of rice when you purchase. Use their measurement for the amount of water needed and steaming time for the best result.
You'll usually find salt as an ingredient for Turmeric Rice but not me. I generally use rice to accompany a main dish that is already flavored. Therefore, I keep the rice without salt, also for a healthier food choice.
Yes, your rice may taste better with a little salt in it. If you prefer, you can add a teaspoon of salt at the beginning of cooking.
Leftovers stay in the fridge well for 4-5 days. Just reheat 1-2 minutes per serving.