KCB 2.5: Yellow Rice

Yellow Rice

The delightful yellow colour in this rice dish comes from turmeric, the powdered root of the plant Curcuma longa. Turmeric is an essential ingredient in Indian cooking, extensively used in beans, legumes, dals, and various vegetable dishes. It should always be used in moderation, lending a hint of yellow and a slightly warm flavour. Excessive use of turmeric results in an unpleasant bitter taste. Turmeric is a blood purifier and is used in Ayur Vedic medicine as a poultice. Purchase turmeric at any well-stocked supermarket or Asian grocer. Serve Yellow Rice with spinach-based vegetable dishes such as Spinach, Tomato, Eggplant, and Chickpea Stew; or Creamed Spinach with Curd Cheese, along with dal, and a salad.

• PREPARATION TIME: 5 minutes
• COOKING TIME: 30-35 minutes
• YIELD: Enough for 3 or 4 persons

• 1 cup (250 ml) basmati or other long-grain white rice
• 2 cups (500 ml) water
• 3/4 teaspoon (3 ml) salt
• 1/2 teaspoon (2 ml) turmeric
• 2 tablespoons (40 ml) ghee or oil
• 2 tablespoons (40 ml) chopped fresh coriander leaves

1. Wash, drain, and dry the rice.

2. Boil the water, salt, and turmeric in a 2-litre/quart saucepan over moderate heat.

3. Heat the ghee or oil over moderate heat in a 2-litre/quart saucepan. Saute the rice in the hot ghee for 1 minute.

4. Add the boiling turmeric and salt water and increase the heat to full. When the water boils, reduce the heat to low and allow the rice to gently simmer. Place a tight-fitting lid on the pan and cook without stirring for 15-20 minutes or until the rice is tender and dry. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the grains to firm. Fluff with a fork and serve hot, garnished with fresh coriander leaves

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