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Sunday, June 5, 2016

Klunker's yellow rice

Klunker's yellow rice

I have been reading many articles about the great health benefits of turmeric.  It is like a super spice.  It can help with so many things, and adding it to my diet daily is my goal.
If you want to read some great things about the health benefits of turmeric, just go to google and type in "turmeric health benefits".   It will pull up so many articles and recipes.
I went to my local store, and they had fresh turmeric root.  They were super cheap too, so I purchased them.  I then proceeded to look at them daily in the fridge.  I had no clue what to do with it.  It was pretty, and it made a nice ornament to my fridge, but I also knew they would go bad soon.
I asked my good friend Claudine, and she suggested that I use it in rice.  (actually, she gave me many idea's)  

Here is my recipe and I have to say, I will make this often.

Ingredients:

2c Jasmine rice
3c water or veggie broth
1 tablespoon freshly grated turmeric (or you can use 1 teaspoon powder)
2 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon ground cumin
2 tablespoons dried currants (you could use raisins or golden raisins)

One thing I have learned over time, is the secret to good rice is the rinse and knead technique.  You need to wash your rice, and use your fingers to agitate it. Drain, and do it again.  Do it until the water is clear.  I usually do this 5-6 times.
Then I pour the rice into a mesh strainer and do one final rinse under running water.

Milky water after first agitation.

Water after final rinse

Now, add your cooking water or broth, and set on the stove over medium high.
Add your turmeric and other spices.



Garlic



Cumin



Salt



Currants



Stir together well



Bring to a soft boil, cover and reduce the heat to low.
Allow to cook for 20 minutes.  After 20 minutes remove from heat and do not take lid off.  Let sit for 10 more minutes off heat.
Remove lid after 10 minutes and fluff with a fork.  



Serve hot, cold in a salad, or however you like rice.  It is great as main course with some greens on the side.  Add some fresh ground pepper at the end to help the absorption of the turmeric even more. 
Fresh turmeric has an amazing flavor, one I think is different than the powder. 
I hope you give this a try, and enjoy it as much as I did.  
Thanks again Claudine for the inspiration!!



7 comments:

  1. The only thing missing is black pepper which enhances the absorption of the curcumin in the turmeric. I will add the pepper when I make this; it looks really good!

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    Replies
    1. I appreciate that info, and I have now added it to the recipe at the end. :) Thank you

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  4. Could this be made with brown rice instead of white?

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    Replies
    1. Yes. You can make with brown jasmine rice. :) You will need to increase the water by 1/2 cup and cooking time needs to go up by another 10 minutes. :)

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  5. To read more about our kitchen and for more details, go here. Kitchen tool blog

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