Middle Eastern Yellow Rice (Turmeric Rice)

long-grain rice

🥗Healthier: quinoa

💰Cheaper: medium-grain rice

Quinoa is higher in protein and fiber, while medium-grain rice is often less expensive.

vegetable broth

🥗Healthier: low-sodium broth

💰Cheaper: water

Low-sodium broth reduces salt intake, while water is a cost-effective alternative.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are a budget-friendly nut alternative.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries offer a tart flavor, while dried apricots can be less expensive.

Wash the rice three times until the water runs clear.

Put the rice in a large bowl and add water, swirl with hands, then drain.

Repeat washing the rice three times to remove excess starch.

Set aside the washed rice.

Heat oil in a large saucepan on medium to high heat.

Add cinnamon stick and cracked cardamom pods to the saucepan and sauté for about 30 seconds.

Add the washed rice to the saucepan and stir well to combine with the whole spices.

Add ground spices: turmeric, coriander powder, and salt; stir to coat the rice evenly.

Add hot water to the saucepan and bring to a boil without a lid.

Let cook for about a minute until the water level drops slightly to the level of the rice.

Reduce heat to very low and close the lid; simmer for about 10 to 12 minutes without stirring.

Check after 5 minutes to ensure there is enough water, and again after 10 minutes to see if the rice is done.

Once the water has evaporated and the rice is tender, turn off the heat and let sit for 5 minutes with the lid closed.

Serve the rice in the saucepan or transfer to a large plate or platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens