Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 cup long-grain rice, rinsed
  • 2 cups vegetable broth (or water)
  • ½ teaspoon salt (or to taste)
  • Fresh cilantro, chopped (for garnish, optional)
  • Juice of 1/2 lemon or lime (optional)

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and ginger and cook for another minute until fragrant, being careful not to burn.
  2. Stir in turmeric, cumin, and coriander. Cook for 30 seconds, until fragrant. This blooming of the spices helps release their flavour.
  3. Add the rinsed rice to the saucepan and stir to coat in the spice mixture. Cook for 1-2 minutes to lightly toast the rice – this adds a nutty flavour.
  4. Pour in vegetable broth (or water) and add salt. Bring to a boil, then immediately reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Don’t Peek! Resist the urge to lift the lid.
  5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork. Stir in lemon or lime juice (if using). Garnish with fresh cilantro, if desired, and serve hot.