Turmeric Rice Recipes
SIMPLE TURMERIC RICE
Make and share this Simple Turmeric Rice recipe from Food.com.
Provided by Oolala
Categories Rice
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients into saucepan.
- Bring to a boil.
- Cover and reduce to a simmer for 15 minutes.
- Let rice stand 5 more minutes in the pan before serving.
Nutrition Facts : Calories 185.8, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 12.6, Carbohydrate 39, Fiber 0.8, Protein 3.3
TURMERIC RICE
Make and share this Turmeric Rice recipe from Food.com.
Provided by chia2160
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
- Add rice and turmeric; stir to coat.
- Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
- Stir in remaining butter, remove bay leaf, serve.
Nutrition Facts : Calories 255.4, Fat 7.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 335.8, Carbohydrate 40.2, Fiber 3.1, Sugar 1.3, Protein 6.2
BEEF RENDANG & TURMERIC RICE
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
Provided by Good Food team
Categories Main course
Time 3h10m
Number Of Ingredients 21
Steps:
- For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces - but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It's ready when the meat is tender and almost falling apart.
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Nutrition Facts : Calories 1405 calories, Fat 71 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 81 grams protein, Sodium 0.8 milligram of sodium
TURMERIC RICE
Provided by Damaris Phillips
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a medium saucepan to medium heat. Once heated, add the oil and allow to heat up. Once the oil is heated, add the onions and saute until translucent, about 4 minutes. Add the rice, raisins, turmeric and garlic. Toss to coat. Saute gently until you smell a nutty aroma, about 2 minutes, and then add the stock. Bring to a boil, cover and reduce the heat to low. Cook until the rice is tender, about 45 minutes. Remove from the heat and allow to steam for 5 minutes prior to removing the lid. Season with salt and pepper, and fluff with a fork before serving.
TURMERIC RICE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a heavy saucepan with a tight-fitting lid, melt the butter and add the olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
- Add broth, bay leaf, thyme, Tabasco, salt and pepper. Blend well, bring to a boil and simmer for 17 minutes. Uncover and stir with a fork. Remove bay leaf.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 380 milligrams, Sugar 1 gram, TransFat 0 grams
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