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

Well, that was quick.

Yep! Quick Hits are short posts that peek into my life – what I’m wearing, cooking, and reading. View all quick hits here, and check out these recent ones I know you’ll love: