This turmeric rice recipe is yellow because of the turmeric. I use long grain rice that I mix with vermicelli. Vermicelli is thin pasta which I cut up into 1-inch pieces. You can buy it cut up already. This is a great side dish for stews or curries. The ratio of rice/vermicelli/ water is slightly different than when you are cooking plain rice because the vermicelli cooks faster than the rice.
Whenever you are cooking rice, it is very important that you do not uncover it so that your rice can steam through the whole cooking process. If 20 minutes have gone by and your rice has dried up and is still hard, you are probably cooking it at too high a temperature. Sometimes, stoves are still too hot when they are set at low. If this is the case, add a little more liquid to the rice and let it finish cooking. By a little I mean ¼ cup tops. If it is sticky and soggy you are using too much liquid.
Here is what you are going to need for this perfect and delicious turmeric rice recipe:
Makes four cups of cooked rice
1 cup white rice
1 cup vermicelli cut up into 1- inch pieces
1 tablespoon ground turmeric
3 cups water
1 tsp. Salt
1 tablespoon butter
Melt the butter in a pan. Add the rice and vermicelli and fry, stirring often, until vermicelli starts to brown.
Add the turmeric and mix well. Add the water and season with salt.
Bring rice to a boil, cover and reduce heat. Simmer for 20 minutes until liquid dries up and rice is cooked. Fluff with a fork, serve and enjoy!
½ cup rice – CALORIES 205.05; FAT 2.17 grs (sat 0.97; mono 0.43; poly 0.36); PROTEIN 5.22 grs ; FIBER 1.47 grs; CARBS 39.52 grs; CHOLESTEROL 3.81 mg; IRON 2.24 mg; SODIUM 295.01 mg; CALCIUM 11.25 mg
