Were you expecting a Thanksgiving themed recipe today?  Yes, I know it’s just a few short days away.  And I’ll be enjoying our traditional favorites including an Italian sausage stuffing, turnip, and my Mom’s amazing apple pie.  With the turkey leftovers, we might try these enchiladas, or last year’s turkey soup.

But I couldn’t possibly spend a long weekend with my family without trying a few new things.  Specifically, we’re planning a chocolate cake with pink frosting for Wednesday, a new pumpkin dessert for Thanksgiving, and another new pumpkin dessert for a large family gathering on Friday.  Looks like I also need to plan some workouts!

So back to today’s recipe.  This was called the best rice ever on the Budget Bytes blog, which is a pretty bold statement.  I made just a few changes, swapping the butter for olive oil, using a vegetarian broth, and increasing the cinnamon.  I found jasmine rice in the ethnic section of my conventional grocery store, and they also have it in the bulk bins at Whole Foods.

I am not sure I could call this the best rice ever, but it is delicious and slightly addictive.  It’s colorful, fragrant, and tender.  The spices are more subtle than you might expect.  Although this might look like an Asian or Middle Eastern recipe, the flavor is really light and would complement any meal.  After you’re done with your Thanksgiving mashed potatoes, you might want to give this one a try.

Yellow Jasmine Rice

2 T olive oil
1 t turmeric
2 t minced garlic
1/2 t cumin
1/4 t cinnamon
2 c. jasmine rice
2 c. vegetable broth
1 c. water

Heat oil in a medium pot.  Add turmeric, garlic, cumin, and cinnamon.  Stir to mix well, and cook for 1-2 minutes until fragrant.  Add rice, and stir to coat.  Cook for 5-10 minutes, stirring frequently, to brown rice.  Add broth and water, and cover.  Simmer gently for 20 minutes.  Turn off heat and allow rice to rest for 5-10 minutes.  Fluff and serve.

-Lightly adapted from Budget Bytes

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