Turmeric Cumin Rice

Name: Turmeric Cumin Rice
Prep time: 15 min
Total time: 35 min
Yield: about 6 cups
Ingredients: 1½ cups White rice; 3 cups Water; ½, diced Onion; 2 cloves, diced Garlic; 2 tbsp Cooking oil; 1 tsp kosher Salt; 1 tsp Turmeric; ½ tsp Cumin; ¼ cup chopped Cilantro; 1 tsp Fogato chicken bouillon

Rinse until the water runs completely clear, then toast it.

Ingredients

1½ cups White rice
3 cups Water
½, diced Onion
2 cloves, diced Garlic
2 tbsp Cooking oil
1 tsp kosher Salt
1 tsp Turmeric
½ tsp Cumin
¼ cup chopped Cilantro
1 tsp Fogato chicken bouillon

Steps

Rinse the rice until the water runs completely clear. Dice the onion and garlic.
Heat the oil in a pot over medium. Add the onions and cook until translucent.
Add the garlic and stir for a few minutes, then add the rice and toast it for a few minutes.
Add 2 parts water to 1 part rice, plus the salt, turmeric and cumin. Keep it on medium until the water boils.
Turn the heat to low and cover with a lid. Cut up the salad while you wait.
Check that the rice is cooked and has absorbed all the water. Fluff with a fork and stir in the chopped cilantro.

2 to 1 works for most long-grain white rice. Basmati often needs only 1½ to 1, so if yours comes out soft, use a little less water next time.

More recipes from Mise by Fogato