Turmeric Scented Basmati Rice


  • 1 Tablespoon Olive Oil
  • 1 cup Basmati Rice
  • 1 cup Coconut Milk
  • 1 cup Vegetable Broth
  • ½ teaspoon Cumin
  • ½ teaspoon Coriander
  • ¼ teaspoon Turmeric
  • ½ cup Raisins
  • ¼ cup Cashews


1. Heat the oil in a large pot over medium-high heat. Stir in the rice, then cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, salt, pepper, turmeric, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes. Serve warm.

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