A vibrant, golden hued rice, perfect with a curry, grilled meats or fish or to eat on its own
Course Side Dish
Cuisine Asia
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6
Equipment
A bowl
A fine mesh sieve
A Microplane grater or a box grater
A medium pot
Ingredients
1-1/2cups(300g) long grain white rice- Jasmine or Basmati
1-3/4cups(420ml) pure coconut water- preferably organic
1-1/2TBSfresh grated turmeric- or 3/8 Tsp of dry turmeric powder
1/4Tspsalt
1-1/2Tbsvirgin coconut oil- preferably organic
Instructions
Rinse the rice:
Place the rice in a bowl and cover with cold water. Gently swirl the bowl a few times, disturbing the rice as little as possible until the water becomes cloudy.
Pour out the water through a fine mesh sieve to catch any stray rice grains. No need to drain all the water at this stage.
Repeat the rinsing/pouring step two more times. After the last rinse the water should be noticeably clearer but don't worry if it's not. It will never be completely clear. Pour all the rice into the sieve and set it over the bowl to drain for 10-15 minutes
Prepare the rest of the ingredients:
While the rice is draining, peel the turmeric by scraping off the thin skin with a teaspoon or the tip of a table knife to avoid wasting any 'meat'. Grate it on a Microplane grater or the small holes of a box grater until you have 1-1//2 TBS of grated turmeric. Alternatively, use 3/8 Tsp of dry turmeric for color.
Measure out the rice and coconut water and add them to the pot along with the turmeric and 1/4 Tsp of salt.
Cook the rice:
When the rice is drained, add it to the pot and bring it to a boil over medium high heat, stirring occasionally to prevent the rice on the bottom from sticking and scorching.
As soon as it comes to a boil, reduce the heat to medium low and simmer a minute or two until the top of the rice looks glossy.
Turn the heat down very low, cover the pot and cook, undisturbed for 10 minutes. Set a timer.
After 10 minutes remove the pot from the heat and add the coconut oil. Stir and fluff the rice with a fork to distribute the coconut oil. Cover the pot and let it rest for another 10-30 minutes to allow the rice to finish cooking.