This is a healthy and exotic twist to the classic white rice side dish. I just love how fragrant this turmeric rice is.
I have to confess that I’m not a rice lover. In my house, my mom used to make rice almost every single day and I wasn’t thrilled with the idea.
So, now that I’m the one that cooks in my new house I like to twist the classic — and kind of dull — white rice.
The last month I publish my Portuguese spicy rice that is an explosion of flavor that you can use as an impressive side dish. But if you want something more discrete but with that exotic touch, this turmeric rice is all you are looking for.
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What makes this turmeric rice so unique and exotic?
First of all the turmeric — duh— this is the king spice in the Indian cuisine. The flavor is earthy and kind of resembles the spiciness of ground ginger.
Then I like to add some “surprise” ingredients: raisins and frozen peas. They give to this rice more substance and they add a nice texture and flavor to this rice.
Also, you can’t have proper rice without some veggies: onion and bell pepper are the base of the flavor. For that reason, you need to cook them with olive oil before adding the rice to release the flavor into the oil that will cook the rice.
How to get a bowl of fluffy turmeric rice?
The key for any rice to get perfectly cooked is the temperature and a proper lid that fits the pot where you are cooking.
The temperature you need to start to cook the rice must be medium to high until the moment the rice starts to boil. Then immediately take the temperature to low and cover with a lid. This way the rice will be “steamed” and you won’t end up with soggy rice at the bottom and hard rice at the top.
- 1 cup basmati rice
- ½ onion cut into dices
- ½ sweet bell pepper cut into dices
- 3 garlic cloves minced
- ¼ cup raisins
- ¼ cup frozen peas
- 1 tbsp olive oil
- 1 ½ tsp turmeric
- 1 tsp sea salt
In a small pot heat the olive oil over medium heat. Toss the onion, the bell pepper, and the garlic. Cook for 1 minute until the onion is slightly transparent and the garlic is fragrant.
Add the rice, the raisins, the peas, the turmeric, and the salt. Stir well. Pour 2 cups of water and bring it to boil. After that take the temperature to low and let it cook completely, about 8 minutes. Cover with a lid.
With the help of a fork fluff the rice and serve while is hot.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.