Turmeric Orange Ginger Infused Rice

"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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photo by BarbryT photo by BarbryT
photo by BarbryT
Ready In:
35mins
Ingredients:
14
Yields:
3 cups
Serves:
4-6
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ingredients

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directions

  • Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
  • Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
  • Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
  • 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.
  • Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
  • Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
  • Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
  • 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.
  • Drizzle with Extra Virgin Olive Oil and serve. Enjoy.

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Reviews

  1. 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!
     
  2. 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.
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I am studying as a chef, but have been a baker for years and years. Cakes, cookies, wedding cakes (baking and decorating), pastries, candies, chocolates...you name it...I've probably made it. I planted an herb garden 2 seasons ago and really enjoyed it and having been doing so ever since. I had fresh herbs all summer long and an abundance to dry and "put up" for the winter. Nothing beats your own fresh rosemary, basil, thyme and savory, sage, mint, oregano. I have five huge rosemary bushes that are thriving outside, despite frigid weather (it's quite hardy!). Rosemary is probably my favorite herb. I love to infuse oils...the safe way. I infuse them right before I cook with them, either with garlic or herbs or both. I love making simple syrups (I always use the 2 to 1 ratio: 2 cups of sugar to 1 cup of water...it IS a syrup). I love it in hot tea and in a variety of drinks...even homemade ice creams. I've infused simple syrups with rosemary, lemon, apple mint, lime and lavender. All were fantastic with a cup of, for instance, blood orange/pomegranate green tea, or even basic teas or plain green teas. They do wonders for iced teas also. Try sweetening your lemonade with a basil simple syrup, it's great! I always have them on hand. They take up a huge amount of refrigerator space, but I cannot do without them. I am an amateur photographer and just got my new Canon XSi 450D Rebel and am having such a great time with it. I'm currently experimenting with macro photography with some great lens diopters. So when I make a recipe and it comes out looking nice, I'll have a really detailed picture of it, lol. More as time goes by. This was a quick jot. I Was Adopted banner: <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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