With its warm spices and substantial aromas, this easy ginger turmeric rice is a lovely side or base to grain bowls and salads. Add a drizzle of lemon, raisins, and fresh mint leaves, and you’ve got it all!
- 1 cup (200g) basmati rice
- 1 ½ cup (350 ml) water
- 2 cloves garlic, minced
- 1 Tablespoon olive oil
- 1 Tablespoon fresh ginger, peeled and grated*
- 2 teaspoons turmeric powder*
- ½ teaspoon salt, to taste
- ½ cup (80g) dried raisins
- 1 handful fresh mint leaves
- ½ lemon, juice (optional)
- ¼ cup (35g) pine nuts, toasted**
- In a saucepan, heat one Tablespoon of oil. Once hot, add minced garlic and sauté for a few seconds until fragrant. Add grated fresh ginger, turmeric powder, salt, and stir to combine.
- Add basmati rice***, cover with water, and bring to a boil. Reduce heat to low and gently simmer, covered, for about 15 minutes or until all water is absorbed. A few minutes before rice is finished cooking, stir in the dry raisins.
- Remove from heat and keep covered for 5 minutes. Fluff, taste, and adjust seasoning as needed. Serve with a squeeze of fresh lemon over the rice (optional), then add some fresh mint leaves and toasted pine nuts. Enjoy!
* Fresh ginger and turmeric versus powdered: I strongly recommend the use of fresh ginger over ginger powder to bring more aromatic flavors to the rice. As for the turmeric, you can go either for fresh, grated turmeric or for turmeric powder.
** How to prepare pine nuts: Toast pine nuts in sauté pan on high heat with no addition of oil or butter, shaking often, until slightly golden on all sides. This can be ready in less than one minute.
*** Tip about the rice: Give your rice a rinse before using it as this can help remove some starches from the rice.
Keywords: Turmeric rice