Tumeric Rice Pot
I don’t know why but 80% of Burmese food has Tumeric as an ingredient. Burmese like to put Tumeric in everything they cook to flavor and add that heart-warming color in dishes. It also smells better when heated with oil and other ingredients. I can’t complain as we all know Tumeric has so many health benefits for us. Yes, a lot of traditional Burmese medicine also uses Tumeric as an ingredient.
I love Tumeric rice and I cook at home often. But it is not something we would consider traditional food surprisingly in the love affair of Burmese and Tumeric. I normally cook Tumeric rice with rice cooker but I also use this way as this technique gives a more golden color to the rice and is denser with a Tumeric aroma.
|2 cups of Rice (long grain)|
|4 cups of Water|
|1 tablespoon of Tumeric|
|1/2 teaspoon of Salt|
|3 tablespoons of Sunflower Oil or any|
|3 teaspoons of Brown Sugar|
|A little bit of Cumin seeds/powder|
|A bit of chopped Culantro|