A warm bowl of fragrant and gorgeous turmeric rice is the kind of side dish that immediately elevates any meal. It also just happens to be incredibly easy to prepare and will brighten up a weeknight dinner. The key to the perfect turmeric rice is the proper handling of the basmati rice even before the cooking process begins. Basmati rice should be well rinsed before boiling in order to remove as much starch as possible. Removing the starch allows the cooked rice to have that signature fluffy texture we love, where each grain is separate.

Once the rice is ready to cook, ground turmeric and other spices are added to the water. Here, I use a combination of bay leaves, whole cloves, and a cinnamon stick to infuse the rice. These are all easy to remove from the pot after the rice has cooked but leave behind their essence in every grain.

Ingredients

• 1 1/2 cups basmati rice
• 3 cups water
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon kosher salt
• 2 bay leaves
• 2 whole cloves
• 1 (2-inch) cinnamon stick
• 1/4 bunch fresh cilantro

Procedure

1. Place 1 1/2 cups basmati rice in a fine-mesh strainer and rinse under cool running water until the water runs clear. Transfer to a medium bowl, add enough cold water to cover, and let soak for 15 minutes.
2. Drain the rice through the strainer. Transfer to a medium saucepan. Add 3 cups water, 1 1/2 teaspoons ground turmeric, 1 teaspoon kosher salt, 2 bay leaves, 2 whole cloves, and 1 (2-inch) cinnamon stick. Stir to combine.
3. Bring to a boil over medium-high heat. Reduce the heat to the lowest setting possible. Cover and simmer for 10 minutes. Remove the saucepan from the heat but do not uncover. Let sit for 10 minutes more to steam. Meanwhile, finely chop 1/4 bunch fresh cilantro until you have 1/4 cup.
4. Uncover the rice and fluff with a fork. Discard the bay leaves, cloves, and cinnamon stick. Garnish with the cilantro and serve.