A cherished home science college recipe that has left an indelible mark on my palate. Yellow rice is a staple in many cultures around the world, adapted and modified, resulting in diverse flavour profiles and cooking methods. The distinctive hue of the rice comes from the use of fresh turmeric, a spice with anti-inflammatory properties and a rich history in traditional medicine. Turmeric's bright yellow colour in combination with the rice's resulting appearance likely led to the dish being named "Yellow Rice". This easy to make dish is infused with coconut milk, spices, and the warmth of fresh turmeric, devoid of vegetables and oil, relying only on a hint of ghee for added richness. Perfect for everyday meals or special occasions. Versatile, it can be paired with a variety of dishes, from spicy curries to mild stews for a delightful meal. The emulsion of spices and coconut milk gives yellow rice a distinct aromatic taste that is both comforting and inviting.
Coconut milk is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which may boost energy and support weight management. It contains antioxidants and anti-inflammatory compounds that can promote heart health and support the immune system. Coconut milk is also a good source of vitamins and minerals like iron, magnesium, and potassium. Helps improve skin and hair health. Its creamy texture makes it a popular dairy-free alternative in cooking and smoothies.
Fresh turmeric offers a wide range of health benefits, primarily due to its active compound, curcumin, which has strong anti-inflammatory and antioxidant properties. Regular consumption may help reduce joint pain and stiffness, support digestion by stimulating bile production, and enhance immune function to protect against infections. It may also contribute to heart health by improving blood vessel function and lowering bad cholesterol, while early studies suggest it could help slow the growth of certain cancers. Additionally, turmeric is believed to support brain health, boost mood, and protect against age-related cognitive decline. For best results, it should be consumed with black pepper and healthy fats to improve curcumin absorption in the body.
Coconut milk is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which may boost energy and support weight management. It contains antioxidants and anti-inflammatory compounds that can promote heart health and support the immune system. Coconut milk is also a good source of vitamins and minerals like iron, magnesium, and potassium. Helps improve skin and hair health. Its creamy texture makes it a popular dairy-free alternative in cooking and smoothies.
Fresh turmeric offers a wide range of health benefits, primarily due to its active compound, curcumin, which has strong anti-inflammatory and antioxidant properties. Regular consumption may help reduce joint pain and stiffness, support digestion by stimulating bile production, and enhance immune function to protect against infections. It may also contribute to heart health by improving blood vessel function and lowering bad cholesterol, while early studies suggest it could help slow the growth of certain cancers. Additionally, turmeric is believed to support brain health, boost mood, and protect against age-related cognitive decline. For best results, it should be consumed with black pepper and healthy fats to improve curcumin absorption in the body.
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Yellow Rice
(Serves 6 to 8)
Ingredients:
2 cups basmati rice
2 cups fresh grated coconut
1/2-inch fresh turmeric rhizome
3 green cardamoms
5 cloves
2 cinnamon sticks (1-inch each)
1 bay leaf
3 vegetable maggi cubes
1 tablespoon ghee
salt (if needed)
Method:
Wash and soak rice for 30 minutes.
Grind coconut with the turmeric rhizomes with 3 cups of warm water in a blender. Strain the thick milk in a bowl. It should be around 3 and 1/2 cups.
In a pan, bring coconut milk to a boil along with rest of the spices and maggi cubes (except ghee). Check for seasonings, sprinkle salt if required. Add the rice, stir to combine, cover and cook on medium heat until all the moisture has been completely absorbed. Mix in the ghee, shut off the flame, cover and leave rice undisturbed for 10 to 15 minutes.
Fluff rice with a fork and serve hot.
To read click here: Copyright & Privacy Policy
Yellow Rice
(Serves 6 to 8)
Ingredients:
2 cups basmati rice
2 cups fresh grated coconut
1/2-inch fresh turmeric rhizome
3 green cardamoms
5 cloves
2 cinnamon sticks (1-inch each)
1 bay leaf
3 vegetable maggi cubes
1 tablespoon ghee
salt (if needed)
Method:
Wash and soak rice for 30 minutes.
Grind coconut with the turmeric rhizomes with 3 cups of warm water in a blender. Strain the thick milk in a bowl. It should be around 3 and 1/2 cups.
In a pan, bring coconut milk to a boil along with rest of the spices and maggi cubes (except ghee). Check for seasonings, sprinkle salt if required. Add the rice, stir to combine, cover and cook on medium heat until all the moisture has been completely absorbed. Mix in the ghee, shut off the flame, cover and leave rice undisturbed for 10 to 15 minutes.
Fluff rice with a fork and serve hot.
