Tiny New York Kitchen: Turmeric Rice

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By Victoria Hart Glavin of Tiny New York Kitchen

I’ve spent time in Indonesia over the past 25 years where I have taken cooking classes and have learned to prepare wonderful dishes. Rice colored with turmeric is common during festive occasions in Indonesian countries. You certainly don’t need to have a special occasion to make this delicious rice.



2 Teaspoons Ground Turmeric or 2 Inch Piece Fresh Turmeric (Peeled & Sliced)

1/4 Cup Water

1 1/2 Cups Uncooked Basmati Rice (Washed & Drained)

1 1/2 Cups Coconut Milk

1/2 Cup Chicken Stock

1 Bay Leaf or 1 Salam or Pandanus Leaf

1 Stalk Lemongrass – Bruise Inner Part With Heavy Knife (Use Thick

Bottom Third Only And Throw Away Outer Layers)

1 Inch Piece Fresh Galangal (Peeled & Sliced) or Fresh Ginger

1 Teaspoon Kosher Salt

Dissolve ground turmeric in 2 tablespoons of water. If using fresh turmeric then grind turmeric and water until fine. Stain through sieve to extract all  juice. Throw away solids.

Combine rice, turmeric mixture, coconut milk, water, chicken stock, bay
leaf, lemongrass, galangal, and kosher salt in a pot. Bring to boil over a high heat. Reduce heat to medium and simmer, covered, for 15 minutes until liquid is absorbed. Reduce heat to low and cook 10 more minutes until rice is dry and fluffy.

Remove from heat and mix well. Throw away bay leaf, lemongrass, and galangal. Transfer to serving bowl and serve warm. Serves 4

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.