Easy Steamed Turmeric Rice

Yield: 3 to 3 1/2 cups

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Soak rinsed rice in water for 30 minutes. Add all but scallions and bring to a boil over high heat. Reduce heat to very low, cover and simmer until rice is tender and liquid is absorbed (about 10 to 15 minutes for refined white basmati, and 20 to 25 for whole brown basmati). Transfer to an attractive serving dish; garnish with minced onion or chives.

Recipe by June Dickinson

Source: PCC Natural Markets Taste of Nations 1999 Cookbook

Learn more about our recipes. View guidelines »

More about: hot peppers, rice


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Not a fan of the whole spices

Good recipe, although, biting in to the occasional whole clove or perppercorn was not particularly pleasent. Perhaps try using ground spices instead?

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login