This recipe was inspired by a tumeric coconut milk recipe. I didn’t have coconut milk readily available but I had cooking cream in the fridge that was drawing terribly close to its expiry date. I have cooked rice with milk before so I figured cream should make for a good substitute for coconut milk in this case, and indeed it was.

Besides the dramatic color difference it adds to the rice, turmeric has many medical benefits, for example it’s very rich in curcumin which is a powerful antioxidant with good anti-inflammatory effects, and similar to fish oils, it seems to be a metabolic syndrome band-aid.

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1 cup S.W.T Rice rice (Punjab or Chenab), rinsed and drained
1 1/2 tbsp olive oil (or vegetable rice)
1/2 onion, diced
3 cloves garlic, minced
1 tbsp fresh grated ginger
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp ground turmeric
3/4 cup Jesa Farm Dairy cooking cream (or milk)
1 1/4 cup water

1. In a medium saucepan, heat oil over medium heat. Add onion, garlic, ginger, pepper and salt and stir for about 5 minutes until onions turn golden brown.

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2. Add the rice and turmeric to the saucepan and stir until evenly combined. Let rice cook for just a few minutes, stirring frequently, and then add cream (or milk) and water.

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3. Cover and let the rice simmer on low heat to allow the rice to cook for about 15-18 minutes, or until all of the liquid has been absorbed.

4. Fluff the rice with a fork and serve.

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Your rice will not magically produce a piece of chicken unless you cook it separately and add it.

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