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Donabe turmeric rice with donabe chicken & eggplant curry |
Another Curry & Rice dinner.
I made Tomato-flavored Chicken & Eggplant Curry with my soup & stew donabe, "Miso-shiru Nabe" again the other night. This time, I made simple turmeric rice with my double-lid donabe rice cooker, "Kamado-san" to serve with it. Donabe turmeric rice is even easier than saffron rice to make, and the color is so yellow and beautiful.![photo 612de78c-298f-4ec3-a761-979dc61f2036_zps5c607a2f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/612de78c-298f-4ec3-a761-979dc61f2036_zps5c607a2f.jpg)
![photo IMG_1615_zps45f8c6c2.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_1615_zps45f8c6c2.jpg)
![photo IMG_1616_zps4273758c.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_1616_zps4273758c.jpg)
The procedure is quite simple. In "Kamado-san", I heat the olive oil and add cumin seeds, rice, and turmeric one by one to sauté. Vegetable stock and bay leaves are added and covered.
![photo IMG_2292_zps64541610.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_2292_zps64541610.jpg)
Fluffy turmeric rice is ready in such a simple process. Great with summer-style chicken and eggplant curry.
Here's the recipe.
Fluffy Turmeric Rice
(for double-lid donabe rice cooker, "Kamado-san")
Ingredients: (5 servings)
1 tablespoon olive oil
1 teaspoon cumin seeds
2 rice-cups (360 ml) short grain rice (I use partially polished brown rice), rinsed and drained
1 teaspoon turmeric powder
1 1/2 cups (360 ml) vegetable stock
1/4 teaspoon salt
2 bay leaves
Procedure:
![photo IMG_2323_zps3f2b3ad9.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_2323_zps3f2b3ad9.jpg)
![photo IMG_2292_zps64541610.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_2292_zps64541610.jpg)
Fluffy turmeric rice is ready in such a simple process. Great with summer-style chicken and eggplant curry.
Here's the recipe.
Fluffy Turmeric Rice
(for double-lid donabe rice cooker, "Kamado-san")
Ingredients: (5 servings)
1 tablespoon olive oil
1 teaspoon cumin seeds
2 rice-cups (360 ml) short grain rice (I use partially polished brown rice), rinsed and drained
1 teaspoon turmeric powder
1 1/2 cups (360 ml) vegetable stock
1/4 teaspoon salt
2 bay leaves
Procedure:
- In "Kamado-san", heat the olive oil over medium heat. Add the cumin seeds and sauté until fragrant (about 1 minute).
- Add the rice and and continue to sauté until the outer layer of each rice grain is translucent. (4-5 minutes).
- Add the turmeric powder and sauté for another minute.
- Add the vegetable stock and salt. Stir.
- Put the bay leaves on top and cover with both lids. Cook for 12 minutes over medium-heat.
- Turn off the heat and let it rest (with lids on) for 20 minutes.
- Uncover. Discard the bay leaves and fluff the rice. Serve with your delicious donabe curry.