This pilaf was made using Carolina gold rice, a flavorful short grain rice that takes a little bit longer to make than basmati rice. Fragrant cinnamon and saffron balance the pungency of the fresh turmeric.
Serves 4
ingredients
1 cup Carolina Gold rice
1/3 cup freshly grated turmeric
1 teaspoon sea salt
2 tablespoons olive oil
Pinch of saffron
1 large cinnamon stick
instructions
Rinse the rice 2 to 3 times in cold tap water. Soak for 2 to 3 hours and drain.
Combine the drained rice with 2 cups water, fresh turmeric, salt, olive oil, saffron, and cinnamon stick in a stockpot and bring to a boil.
Turn the heat down, place a lid on the stockpot and cook for another 10 to 12 minutes on low heat. Turn the heat off and let the rice rest for 10 minutes.
Fluff with a fork, remove the cinnamon, and serve the rice.
notes & variations
If using basmati rice instead of Carolina Gold, cut the cooking time down to 7 to 8 minutes after bringing to a boil.
Cinnamon and saffron are optional. Leave out or replace with other whole spices like mace, whole cardamom, or cloves.
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Replace fresh turmeric with 1 teaspoon dried.
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