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Rice cooked with Turmeric
An ideal accompaniment for curries coming with a sauce or 'Chicken with Turmeric' (q.v.)
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- Suitable for Vegetarians
- Suitable for Vegans
For 4 helpings:
250gr/½ lb Basmati or Long Grain Rice
600ml/1 pint Water or Chicken or Vegetable Stock
1 medium Onion, peeled and finely-chopped
30gr/1 oz Butter
2 teaspoons (10ml) Ground Turmeric
½ teaspoon (2ml) Salt
Melt the butter in a saucepan, large enough to hold all the ingredients.
'Sweat' the onions until they are soft, but not brown.
Stir in the turmeric and the rice and fry these for a few minutes, stirring the turmeric in evenly.
Pour over your chosen liquid and add the salt.
Bring the mixture to the boil, cover, reduce the heat and simmer for about 15 minutes. Check after 13 minutes, as different types of rice take slightly different times in which to cook.