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Wannabe Saffron Rice

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Today I’ll teach you a short-cut to making expensive saffron rice. This rice is made with the vibrant yellow spice, turmeric. Turmeric is more affordable, more nutritious and will even lend a soft yellow hue to the rice in the same way saffron does.

501px-Iran_saffron_threads
photo courtesy of Wikipedia

Meet saffron. Saffron resembles spindly orange and gold threads. The average amount sold in most grocery stores and specialty herb shops is 1 gram for about $9.00. My friend uses 3-4 threads per batch of rice.

For reference, my pen weighs 13 grams and my multi-vitamin 2 grams.

While I do enjoy saffron at my friend’s house and even occasionally while out to eat, it’s not a spice I’m willing to buy for my pantry.

480px-Turmeric-powder
photo courtesy of Sanjay Acharya through Wikipedia

That’s where turmeric comes in. There are other benefits to making turmeric rice that extend past affordability. As I mentioned on facebook a couple days ago, turmeric boasts these traits:

  • Anticancer and anti-inflammatory properties thanks to the curcumin
  • Turmeric looks very similar to ginger. Turns out they’re in the same family!
  • Can be eaten in its raw plant form.
  • Eat it with cayenne or something spicy to help your body absorb more of it, efficiently.
  • and a fun fact – A North American would need to consume the equivalent of 9 lbs of mustard per day to have turmeric intake similar to that of an Indian.

Turmeric has a light and almost undetectable flavor which makes it ideal for adding to rice, smoothies, and even tofu. It will boost the nutritional profile of your meal while also adding a boom of color. A little goes a long way!

Wannabe Saffron Rice

  • Yield: 4 servings

Ingredients

  • 1 1/2 cups jasmine rice or a long-grain white rice
  • 2 1/4 cups water or vegetable broth
  • 1/4 teaspoon ground turmeric
  • dash of sea salt (optional)
  • 1 carrot, shredded or diced

Instructions

  1. Rinse rice thoroughly in a fine mesh colander and add to a medium stock pan along with water/broth, turmeric and salt.
  2. Bring to a boil over medium-high heat, reduce heat to a simmer, cover and cook for 15-20 minutes or until water has disappeared. Add carrot to the top of the rice during the last 10 minutes so it can soften.
  3. Fluff rice with a fork and serve.

Notes

Feel free to add additional spices like garlic, onion, and cumin powders.

https://feedyourskull.com/2013/01/16/wannabe-saffron-rice/

Serve with roasted veggies, atop a big salad, or simply in a bowl. Enjoy!

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