Golden Rice

I was a weird kid.

I would read my encyclopedia for fun. Instead of an imaginary friend, I had an imaginary crayon factory.

And I hated bread.

Sandwiches in my lunch box would go uneaten. I was never tempted by the bread basket at restaurants.

But give me a bowl of rice, and I was in heaven.

Some things haven’t changed. I swapped my encyclopedia for Google and Wikipedia, and traded my coloring obsession for crochet. And while I’ve come around to bread, rice is still my first carbohydrate love.

I make it nearly every day. And lately, I’ve been making it this way.

The turmeric and black pepper add flavor and powerful anti-inflammatory benefits, and the lemon juice and cloves give the rice a tang that I love.

It pairs perfectly with spinach pappu, braised vegetables, or with this spicy curry.

It also tastes great with plain yogurt, eaten while standing at the counter after a grueling dance class.

Golden Rice (adapted for What To Eat For How You Feel)

  • 1 cup white basmati rice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 4 cloves
  • 1 teaspoon lemon juice
  • Soak the rice for 30 minutes. Rinse until the water runs clear.
  • In a medium saucepan, bring 3 cups of water to boil. Add the rice, salt, pepper, turmeric, and cloves. Let boil for 2 minutes, and reduce the heat to low. Cover and let the rice simmer.
  • Let the rice cook for 15-20 minutes. Once fully cooked, add the lemon juice and fluff with a fork.

Use these measuring spoons to prepare this dish (they’re handmade in India by women artisans), and curl up under this blanket while enjoying the rice and watching this excellent miniseries.