Turmeric Rice
|
While researching one of my cookbooks India with Passion, I discovered that almost every region uses turmeric either for cooking or for its medicinal properties. |
|
Turmeric Rice | ||
| The underground root or rhizome of turmeric is dug up, cleaned, boiled, dried, polished and then ground to produce a nutty flavoured yellow powder. It’s in everyone’s spice box and an essential ingredient in Indian cuisine. It has also been used for centuries as a curative and a cleansing agent. An Indian bride is anointed with a mixture of turmeric and sandalwood in a Hindu ritual before the auspicious occasion. |
|
||
| Serves 4 | |||
| Ingredients: | |||
|
40g butter |
|||
| Method: | |||
|
Heat a saucepan with a tight fitting lid and add the butter. Once the butter has melted, tip in the onions and fry for 3-4 minutes until golden brown. Add the rice and carefully mix well. Fold in the turmeric and salt and add 650ml of just boiled water. Cover and simmer for 10-13 minutes until all the water has evaporated. Serve hot with a cucumber raita or any curry or lentil dish. |
|||
| Tips: | |||
A quarter teaspoon of turmeric powder added to a cup of hot milk and drunk before bedtime is considered the best medicine to clear a cough and other flu symptoms. |
|||
(c) 2012 Manju Malhi
