TURMERIC ORANGE GINGER INFUSED RICE
I made up this recipe from the only turmeric rice recipe I found on Zaar. It was made totally on the fly, and turned out delicious. I hope you feel the same. Rather than writing a review on the original recipe I thought it better to post a different one, since I had made several changes, instead of singling them out in my review of the first one. The mint adds just a hint of freshness to the rice, the mango a small sweetness along with the orange water, the toasted pine nuts add great crunch and texture, and the ginger/garlic marry well with all other flavors without being overpowering.
Provided by Citruholic
Categories Long Grain Rice
Time 35m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
- Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
- Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
- Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown.
- Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
- Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
- Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
- Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste.
- Drizzle with Extra Virgin Olive Oil and serve. Enjoy.
Nutrition Facts : Calories 326, Fat 14.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 317.5, Carbohydrate 43.5, Fiber 1.6, Sugar 2.2, Protein 5.8
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Mirabel NEPAWAH Njei
[email protected]This rice looks delicious! I'm definitely going to give this recipe a try.
Elaine Wang
[email protected]I'm always looking for new and interesting ways to cook rice. This recipe definitely fits the bill! I can't wait to try it.
Elenor Major
[email protected]This rice is a great way to use up leftover rice. I usually make a big batch of rice on the weekend and then use it to make this dish during the week.
Shay S
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. I would add some chopped cilantro and a squeeze of lime juice.
Elizabeth Faucette
[email protected]The flavors in this rice are a bit too strong for my taste. I think I would use less turmeric and ginger next time.
md Joviar
[email protected]I found that the rice was a bit dry. I think I would add a little more liquid next time.
Lateef Kha
[email protected]This rice is a bit more time-consuming to make than plain rice, but it's worth the extra effort. The flavor is amazing!
Jagdis Shahi
[email protected]I'm not usually a fan of turmeric, but I really enjoyed this recipe. The orange and ginger helped to balance out the flavor of the turmeric and made it more palatable.
Saif Game
[email protected]I made this rice for a potluck and it was a big success. Everyone loved the unique flavor and the beautiful color.
M Dilshad
[email protected]This rice is a great way to add some extra flavor to your meals. I especially like it with curries and other Indian dishes.
Leslie Haynes
[email protected]I followed the recipe exactly and the rice came out perfectly. The flavors were well-balanced and the rice was cooked to perfection. I served it with grilled chicken and roasted vegetables and it was a hit with my family.
stephen ejike
[email protected]This turmeric-infused rice was a delightful surprise! I was skeptical about the combination of flavors, but it turned out to be absolutely delicious. The orange and ginger added a vibrant freshness to the dish, while the turmeric gave it a beautiful