This. Was. Gorgeous. I feel like I can still taste it (in a good
way). It made sense to make a double recipe since 7oz of coconut milk is
half a can, so we ate the lunch leftovers for supper and still have
some left. Even my kids raved about this and couldn’t get enough. I
admit I was nervous about the large amount of turmeric (most recipes
call for 1/4 tsp or so) but I swallowed my doubt and wow! And these are
ingredients always in my pantry as we love ethnic food. A big win.
Ingredients
- 1 1/2 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1/2 tsp salt
- 1 cup basmati rice, rinsed and drained
- 1 1/2 tsp ground turmeric
- 7 oz lite coconut milk
- 1 1/4 cup water
- Chopped fresh basil leaves, for serving