Recipe: Fragrant Turmeric Rice with Black Pepper

Turmeric rice is one of those preparations that is so simple it barely qualifies as a recipe — yet when made with good-quality turmeric and freshly ground black pepper, it is genuinely beautiful. The golden colour, the earthy warmth, and the peppery finish transform plain rice into something that can carry an entire meal.

Serves: 4 | Time: 25 minutes

Ingredients

• 1½ cups (300 g) basmati or long-grain white rice
• 2¼ cups water
• ¾ tsp CeylonBlends Turmeric Powder
• ½ tsp CeylonBlends Black Pepper Powder
• 1 tbsp coconut oil or butter
• ¾ tsp salt
• Optional: 3 cardamom pods, 1 small cinnamon stick, handful of cashews fried in oil

Instructions

1. Rinse rice until water runs clear. Drain well.
2. Heat coconut oil in a pot over medium heat. If using whole spices, fry them for 30 seconds first. Add rice and stir to coat in the oil for 1 minute.
3. Add water, turmeric, pepper, and salt. Stir well. Bring to a boil.
4. Reduce heat to very low, cover tightly, and cook for 15 minutes without lifting the lid.
5. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork.
6. Top with fried cashews if using. Serve alongside any curry or dal.