Making those Indian Dosas inspired me to try other recipes with Indian spices. I found several flavored rice recipes from the same book Healthy South Indian Cookbook where the Mango Ginger Chutney came from. Here’s a simple one using turmeric. Instead of water or broth, I used coconut milk and added a few kaffir lime leaves (the recipe called for bay leaves) and minced ginger. The rice was not spicy and a little on the bland side. Which makes it a perfect pair for a spicy dish like curry. (You can still taste the ginger and of course see the effects of turmeric.) I used basmati rice but long grain or jasmine rice will work as well. I added sweet green peas (which came from a can thus the dull green color). You can probably add some nuts, too for added crunch.
- 1 can coconut milk (about 400 ml)
- 1 cup basmati rice (long grain rice is fine)
- 1 tsp turmeric
- 1/2 tsp minced ginger
- 1/4 tsp salt
- 3 -4 kaffir lime leaves
- Wash basmati rice and drain. Combine all ingredients in a sauce pan or rice cooker until boiling.
- Turn down heat to low and simmer until liquid is absorbed and rice is cooked(soft).
- Remove from heat and fluff with a fork. Remove kaffir lime leaves before serving. You can add sweet green peas (use fresh or frozen) and/or nuts for added crunch.
Notes: If using frozen peas, add during the last five minutes of cooking.