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    You are in: Home / Recipes / Turmeric Orange Ginger Infused Rice Recipe
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    Turmeric Orange Ginger Infused Rice

    Turmeric Orange Ginger Infused Rice. Photo by BarbryT

    1/1 Photo of Turmeric Orange Ginger Infused Rice

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Citruholic's Note:

    I made up this recipe from the only turmeric rice recipe I found on Zaar. It was made totally on the fly, and turned out delicious. I hope you feel the same. Rather than writing a review on the original recipe I thought it better to post a different one, since I had made several changes, instead of singling them out in my review of the first one. The mint adds just a hint of freshness to the rice, the mango a small sweetness along with the orange water, the toasted pine nuts add great crunch and texture, and the ginger/garlic marry well with all other flavors without being overpowering.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
    2. 2
      Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
    3. 3
      Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
    4. 4
      Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown.
    5. 5
      Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
    6. 6
      Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
    7. 7
      Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
    8. 8
      Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste.
    9. 9
      Drizzle with Extra Virgin Olive Oil and serve. Enjoy.

    Ratings & Reviews:

    • on January 24, 2011

      This is delicious! I had it with steamed sole & added a garnish of mint and also added some dried hot red peppers to the recipe for some heat. I am dairy-free, so used extra virgin olive oil in place of the butter! I will definitely be making this dish again. I like Barbry T's idea of dried apricots - will have to try that too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2009


      This is outstanding! The only change I made was to use dried apricots rather than mango (which I dislike rather intensely). The only other "fruity" rice dish I have made in the past was w-a-y too sweet...and this isn't. The balance of flavors is perfect to my taste.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turmeric Orange Ginger Infused Rice

    Serving Size: 1 (51 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 326.0
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 2.7 g
    Cholesterol 7.6 mg
    Sodium 317.5 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 1.6 g
    Sugars 2.2 g
    Protein 5.7 g

    The following items or measurements are not included:

    dried mango

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