This is my own gluten free take on the fragrant turmeric rice or often referred to as yellow rice using basmati rice. I tend to use basmati rice on a daily basis as it is healthier due to its low glycaemic index (GI). The adding of spices like turmeric and cumin gives the plain old fashion steamed white rice a boost in colour as well as flavour. It is extremely delicious when served with dishes like Malaysian chicken curry, beef rendang and fried dishes like Chinese lemon chicken, Chinese five spice fried prawns, salt and pepper prawns and even fried fish or fried chicken. You can also replace coconut rice with turmeric basmati rice for nasi lemak with sambal ikan bilis. This recipe is not only gluten free, it is also vegan, dairy free, nut free, soy free, corn free, egg free.
Turmeric (Curcuma longa) belongs to the ginger or Zingiberaseae family. It has been used in Asia for many thousands of years in traditional Chinese and Indian medicines, as well as used as colourant for clothing. The curcumin in the turmeric root is the primary pigment that gives turmeric its deep orange colour. Curcumin’s powerful medicinal uses include anti-microbial, anti-flatulent, anti-oxidant, anti-inflammatory and anti-cancer properties. Other health benefits include improve brain functions and lowers risks of dementia, Alzheimer’s disease, depression and heart diseases.
Turmeric is believed to be native to the sub-Himalayan mountain region and are grown extensively in the forests of South and Southeast Asia. The most common use of turmeric is as an essential ingredient in most curry powders or simply added to curries or hot and spicy dishes as one of the main ingredients. Normally used in its dried powdered form, turmeric is likewise used fresh like its cousin ginger. There are many culinary uses of turmeric, not only as a spice in curry and stir-fries, it is also used as a natural colouring agent in orange juice, sauces, baked goods, canned drinks, yellow cakes, yogurt, ice cream, popcorn tint, cereals, gelatine, dairy product, yellow rice, etc.
Turmeric Basmati Rice
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic peeled and minced
- 12 cm ginger peeled, cut into 3 pieces, then halved and bruised
- 3 teaspoons turmeric powder
- ¼ teaspoon cumin powder
- 2 teaspoons salt
- 4 cups basmati rice
- 5 cups water
Instructions
For cooking in rice cooker:
- Wash and rinse the rice and cook in an electric rice cooker by adding all 5 cups of water.
- Then add in the extra virgin olive oil, salt, garlic, ginger, turmeric powder and cumin powder. Mix and incorporate well with the rice and water.
For cooking on the stove:
- Wash and rinse rice and add the rice to a pot with all 5 cups of water. Bring to a boil.
- Add in the extra virgin olive oil, salt, garlic, ginger, turmeric powder and cumin powder. Stir and mix well. Turn the heat to low and cover with lid. Simmer for around 35 minutes to 40 minutes or until rice is cooked and all the water have reduced.
I got hold of fresh turmeric last week and I’ve been adding to my smoothies – great ingredient – so much good from it. R
I love to use fresh turmeric in my curry and tamarind dishes plus turmeric powder for flavouring meat, seafood and rice. Haven’t tried adding to smoothies yet, will give it a go! Turmeric is indeed such a fantastic ingredient to use. 🙂
Such a gorgeous colour! I love adding turmeric wherever possible – So good for you.
Turmeric is an incredible healing food with such a vibrant yellow colour. Love adding this spice in my cooking too. 🙂