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<\/figure><\/li><\/ul><\/figure>\n\n\n\nI make mine in my Tianji Rice Cooker<\/a>. I’ve had this gadget for over a year now, and while I wouldn’t label it a staple kitchen necessity, I do use it weekly. I chose this one because I appreciate the ceramic insert (versus nonstick that can flake off eventually into food) and it can make 12 cups of cooked rice (plenty for us). I don’t follow the cooking directions it came with though, as I found it calls for too much liquid.<\/p>\n\n\n\n
Back to the rice. I’ve been making this turmeric rice recipe because it’s tasty and because it’s golden hue that makes it so pretty is a result of the power spice, turmeric. Especially during germ season, I try to use more of this inflammation-fighting super star.<\/p>\n\n\n\n
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<\/figure><\/li><\/ul><\/figure>\n\n\n\nYou can make it like I do, in a rice cooker, or you can easily make it stovetop. Instead of adding it all into the rice cooker after saut\u00e9ing the onions and garlic, you’ll just add all the remaining ingredients to your pot, bring to a boil, reduce to a simmer, and cook for as long as the rice you chose to use requires.<\/p>\n\n\n\n
One last note- you’ll need to adjust the salt added based on your preferences and whether or not you use broth or water. I use chicken bone broth<\/a> (use AHS for 20% off) for an extra nutrient boost, and add 3\/4 tsp of salt.<\/p>\n\n\n\n
This rice can be dressed up with other warm flavors line cinnamon and cumin, topped with craisins and slivered almonds or fresh herbs, or<\/em> served deliciously just as is. I can vouch that it works wonders as a base for these garlicky chicken thighs<\/a>, these lemon and oregano chicken thighs<\/a>, or baked lemon dill salmon<\/a>. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nHope you enjoy this savory side dish as much as we do!<\/p>\n\n\nPrint<\/a><\/span>
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