Turmeric Rice

By KDHarmon

Ingredients

• 9 ounces canned full-fat coconut milk
• 5 ounces hot water
• 1 cup basmati rice, rinsed in 4 changes of water until water runs clear
• 1 tablespoon ghee, unsalted butter or sunflower oil
• 1/2 cinnamon stick
• 1 green cardamom pod, crushed
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon kosher salt

Preparation

Step 1

1. Stir coconut milk and water together until well combined. Set aside.

2. Warm ghee in a medium saucepan over medium-high heat. Add cinnamon stick and cardamom pod and cook until fragrant.

3. Drain the rice. Add to the pot along with turmeric. Sauté the rice until it smells nutty and toasted, a minute or so.

4. Add coconut milk-water mixture as well as the salt. Stir, and bring to a boil. Cover, then turn heat down to low. Cook 12 to 15 minutes. Open, remove cinnamon stick and cardamom pod, fluff rice with fork, remove from heat. Cover with a clean dishtowel, then the lid, and let it sit 5-10 minutes before serving.