Rice Porridge on Water, with Turmeric, Curry and Dried Herbs
by Editorial Staff
A quick and budget side dish – sunny rice porridge on the water, with turmeric, curry, and dried Provencal herbs. Such a simple recipe for rice porridge is not only an answer to the eternal question “How to cook rice?”, But also how to boil rice so that it is crumbly and very tasty. Such rice porridge is prepared in a frying pan and ideally complements any meat, vegetables, or fish.
Ingredients
- Rice – 200 g
- Water – 400 ml
- Ground turmeric – 1/2 teaspoon
- Curry – pinch
- Dried Provencal herbs – 1/2 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2 tbsp
Directions
- Prepare all the foods on the list. I have long grain parboiled rice, but any other will do.
- Heat vegetable oil in a skillet over medium heat and add rice. Stir fry the rice for 2-3 minutes.
- Add curry, turmeric, dried herbs, salt, and black pepper.
- Pour in 400 ml of water (the approximate proportion of rice and water is 1: 2).
- Reduce heat to low, stir, cover and cook rice, stirring occasionally, for about 12-15 minutes.
- Bright and fragrant crumbly rice porridge on the water is ready.
Enjoy your meal!
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