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Turmeric Orange Ginger Infused Rice

1 cup rice (short or long grain, not Aborio)
1 tablespoon butter
1 finely minced garlic clove
1 tablespoon freshly and finely minced gingerroot
1 tablespoon frozen orange juice concentrate, thawed
12 cup dried mango
additional water, for cooking rice
12 teaspoon salt
14 teaspoon cinnamon
1 teaspoon turmeric
1 pinch of freshly cracked black pepper
12 cup toasted pine nuts
four finely minced mint leaf (lemon balm will work well also)
olive oil (for drizzling)


Take 1/2 cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate. Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice. Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown. Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown. Drain mango, take juice and pour into measuring cup and add water to equal 1 3/4 cup. Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric. Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered. Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste. Drizzle with Extra Virgin Olive Oil and serve. Enjoy.

Source: www.food.com