Turmeric colours this rice a warm gold, while coriander and a little cumin give the grains a fragrant savoury base. Keep the seasoning measured and the grains separate for a side that works across bowls, plated meals and vegetable spreads.
Prep
10 min
Cook
40 min
Portion guide
Makes 10 portions
Times are estimates. Original recipe idea for menu development. Adapt seasoning and methods to your kitchen.
15 gFlat-leaf parsleyOptional; chopped, to finish.
Base batch: ten side portions of approximately 170–180 g; final yield depends on the rice and absorption.
Make it
Warm the oil in a heavy saucepan with a tight-fitting lid. Add the cumin and stir over medium heat for about 30 seconds. Add the onion and cook for 4–5 minutes until softened.
Stir in the drained rice, coriander and turmeric for 30 seconds. Add the measured water and salt, stir once and bring to a simmer.
Cover, reduce to low heat and cook for 15–18 minutes, or according to the rice supplier's instructions, until the rice is tender and the water is absorbed.
Remove from the heat and rest, covered, for 10 minutes. Fluff gently with a fork and fold in the parsley, if using, before serving.
The spices behind the dish
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