2 cups Basmati rice or Jasmine rice
1/4 cup butter
1 teaspoon kosher salt
1 tablespoon ground turmeric
4 cups water
Optional: 1-2 cups frozen peas, chopped cilantro or parsley from garnish
Combine all ingredients in a large flat bottomed skillet or saucepan.
Turn on the heat under the pan to high, cover the pan and bring it to a boil. Once it is boiling, stir and then reduce the heat to low.
Let it simmer covered with a lid for 18 minutes, stirring a few times while it is cooking. When the rice is tender, it is done.
Remove from the heat. Stir in the frozen peas and allow the heat of the rice to cook them.
Serve with a sprinkling of cilantro or parsley. Enjoy!
This can also be made in a rice cooker. Simply turn it on and walk away.
6 tbsp. jasmine rice
2 tbsp. unsalted butter
1⁄2 tsp. lightly crushed saffron
1⁄2 tsp. ground cardamom
6 cups milk
3 oz. jaggary or 6 tbsp. light brown sugar
1⁄4 cup slivered almonds, toasted
1⁄4 cup thinly sliced pistachios
Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.