This little Indian side dish is beautiful. Golden-yellow rice with bright green peas–I love a meal with strong, vibrant colors. And it’s so easy! This is the bed for the Tikka Masala dish I’ll be sharing with y’all next week. I used this Pastor Ryan recipe as a basis once before for my Pasilla-Spiced Pumpkin Basmati recipe, but I really wanted to share the basic, easy version. Easy, that is, if you have a rice cooker.
‘Cause if you don’t, you’re no friend of mine!
Just kidding–you’re all my friends. But I’ll at least pity you and cry salty, salty tears on your behalf. I don’t know what the heck I’d do without my rice cooker.
Don’t know what to eat? Rice with butter! Need something filling and cheap to accompany an expensive piece of fish? Rice! Need to focus all your attention on the meat/protein portion of the meal? Toss the rice in the cooker and fuhgettaboutit!
I hope you’ve taken my words to heart.
2 cups basmati rice
4 cups water
4 TBS butter
1 TBS turmeric
1 tsp salt
2 cups frozen peas (or more, to taste)
Cilantro to garnish, optional
Put the rice, salt, and turmeric in the rice cooker and stir everything around until combined.
See that pile of turmeric?
I didn’t stir mine in, so it clumped together. No harm done since I tossed it vigorously once the rice was cooked, but it would have been easier if I’d stirred it in beforehand. Anyway, add the water and butter, and cook in the rice cooker until done.
Add the frozen peas a few minutes before serving, and toss them in the hot rice.
The heat of the rice will cook them to the perfect temperature.
If desired, garnish with cilantro.
Wow. Are we really, um, done here? I don’t think I’ve ever posted an easier recipe, or one with so few instructions. Are you proud, Carrie?
Click here for printer-friendly version: Golden Basmati Rice with Peas