Turmeric Rice Pilaf , Fragrant Golden Rice Side Dish

Method

Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.

Melt the butter in a medium saucepan over medium heat. Add the sliced onion and cook for 4-5 minutes until golden.

Stir in the Golden Turmeric and Bold Black Pepper, cooking for 30 seconds until the spices are fragrant.

Add the drained rice and stir to coat each grain in the spiced butter. Cook for 1 minute.

Pour in the vegetable stock, add the bay leaf, and bring to the boil. Reduce the heat to the lowest setting, cover tightly, and cook for 12-14 minutes.

Remove from the heat and let the rice steam with the lid on for 5 minutes. Fluff with a fork, discard the bay leaf, and scatter with toasted almonds.

Tips

• Do not lift the lid while the rice cooks. The trapped steam is essential for perfectly fluffy grains.
• Add a handful of raisins or sultanas with the stock for a lightly sweet variation.
• Store leftovers in the fridge for up to 2 days. Reheat with a splash of water in a covered pan.

Serving Suggestions

Serve alongside curries, grilled chicken, or roasted vegetables. This pilaf also works beautifully as a base for grain bowls topped with roasted chickpeas and yoghurt.