Rice with Turmeric Paste

The rice dish I am cooking here is largely the same as one I cook fairly often except that, instead of Turmeric powder, I am using the Turmeric Paste I made a month ago. Actually, the whole point of this experiment is to see how well the paste fared under storage. I promised in my original post that I would update you on the continuing quality, and this dish will be the test…

Here is the paste after sitting in the fridge for one month. As you can see, if you compare with the picture in the first post, the color is considerably darker. I am happy to report, though, that the aroma is every bit as fresh and aromatic as it was when the paste was made.

The Ingredients

  • 1 cup long grain Rice;
  • 2 cups chicken stock (you can use vegetable stock or just water, if you like);
  • ½ cup frozen green Peas;
  • 3 tbsp. Butter;
  • 1 tbsp. Turmeric Paste;
  • pinch Salt;
  • 4 tbsp. slivered Almonds;
  • 6 dried Apricots, sliced thinly;
  • 4 Green Cardamom pods;
  • 1 Cinnamon  Stick;

The Method

Heat the butter in a pot over moderately high heat and then add the cardamom pods, the cinnamon stick and the almonds. Stir frequently until the almonds take on a toasty brown color. Be careful here as they can go from brown to burnt very quickly.

Now add the rice and the salt and stir until all the grains are coated, then add the Turmeric paste.

Add the stock and the apricots and allow the stock to come to a boil. Cover the pot, turn the heat down to low and then let the rice cook for 15 minutes. Finally, stir in the peas, cover the pot once again, and cook for a further 5 to 10 minutes. Fluff up the rice and serve.

The Verdict

This turned out quite well, actually. To be honest, when I first added the Turmeric paste I feared that the color of the finished dish would be too dark and unappetizing. As it is, however, the hue was quite pleasant and pretty. The taste of the dish was very good but, frankly, I think that, if I didn’t know, I would be hard-pressed to guess whether it fresh turmeric paste that was used rather than the dry powder. Possibly, if no other spices were used, the difference might be more apparent, but in this case one would be just as good as the other to my mind…

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