Turmeric Butter Rice
Bright yellow turmeric rice with butter and green peas is a colorful and tasty side dish for Chicken Tikka Masala, or pretty much any other stir fry dinner.
Servings: 8 servings
Ingredients
- 2 cups Basmati or Jasmine rice
- 1 teaspoon kosher salt adjust to taste after cooking
- 1 tablespoon ground turmeric
- 4 cups water
- 1 cup frozen peas optional
- ¼ cup butter
- chopped fresh cilantro or Italian parsley for serving
Instructions
- Combine the rice, salt, turmeric, and water in a large flat-bottomed skillet or saucepan. Turn the heat under the pan to high, cover the pan, and bring it to a boil.
- After it boils, stir the rice and reduce the heat to low. Cover again and simmer for about 16-17 minutes, until the liquid has been absorbed and the rice is tender.
- Remove from the heat and stir in the butter and the frozen peas. The heat of the rice will melt the butter and warm the peas. Stir to mix the melted butter throughout the rice. Taste the rice and add salt, only if needed. Serve warm with a sprinkling of cilantro.
Notes
This recipe can also be made in a rice cooker. Simply add the rice, turmeric, salt, and water to the cooker, stir, turn it on, and walk away. Stir in the peas, butter, and cilantro when it finishes cooking.
Nutrition
Calories: 237kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 346mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg