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I was going to make saffron rice with beef kabobs today but got too lazy (and cheap) to go on the search for saffron. Now I'm planning on making turmeric basmatti rice. I've never made it before and the recipes I'm finding call for 1/2 teaspoon to 1 tablespoon turmeric to 1 cup rice ratio. How much termeric should I start out with? The abouve amount just seems like a large variation in each recipe??? TIA

Go with the smaller amount, if you have never had it before. Turmeric, also known as the "Indian saffron," has a slight hint of bitterness like horseradish or mustard because it is part of the ginger family. But it is smooth and mild, not hot. It produces a wonderful golden color; the more turmeric, the deeper the color.

And, it is supposed to have wonderful health benefits because of its antioxidant properties.

Used 1/2 teaspoon turmeric tonight and it was good. I think next time I'll kick it up to 1 teaspoon

quote:

Originally posted by mountainbeach:
Used 1/2 teaspoon turmeric tonight and it was good. I think next time I'll kick it up to 1 teaspoon

Great! Would you mind sharing the recipe when you get a chance? I love anything and everything made with rice.

quote:

Originally posted by aychihuahua:
Great! Would you mind sharing the recipe when you get a chance? I love anything and everything made with rice.

I also love rice, anything starchy with TONS of carbs is my favorite. I just used a simple, no frills recipe:
1 cup basmati rice
1/2 tablespoon olive oil
1/2 teaspoon minced garlic
1/2 teaspoon turmeric
pinch of cayenne pepper
1 3/4 chicken stock
Rinse basmati rice until water runs clear and drain. Add rice and other ingredients to pan, bring to boil. Cover and simmer 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with fork.

THANKS! I have all these ingredients in my pantry and will make it this weekend.

Ok, I'm gonna ask a strange questions here. I love rice and cook it all the time, basmati, brown and white.

Why do you rinse the rice?

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Originally posted by Florida Farm Girl:
Ok, I'm gonna ask a strange questions here. I love rice and cook it all the time, basmati, brown and white.

Why do you rinse the rice?

Funny you should ask. In spite of my grandmother and mother's insistence on doing this, I don't rinse my rice.

I don't know if had to do with being worried about dust or critters on the rice or what. I read somewhere it had to do with getting rid of excess starch so that the cooked rice grains would turn out loose, not sticky. But, I am not sure about this.

The first time I made the basmati it was sticky (I didn't rinse) this last time it was fluffy (I did rinse) I've never rinsed any other types of rice that I've made and never had a problem with them being sticky.