Here's a simple side dish from Chef Haim Ben-Simon of The Hummus & Pita Co. in New York City. Turmeric gives the rice its yellow color.
Serves 8


  • 2 cups hot water
  • 1 cup rice
  • 1 Tbsp. canola oil
  • 1/4 tsp. salt
  • 1/4 tsp. ground white pepper
  • A few pinches of ground turmeric
  • 1 cube of bouillon (chicken or whatever kind you prefer)


In a pot, combine the water with the oil, salt, pepper, bouillon cube and a few pinches of turmeric and bring to a boil on the stove.

In the meantime, put the rice in a colander and rinse it well with hot water until the water that drains out is completely clear.

Add the clean rice to the pot of boiling spiced water and cover it with a tight-fitting lid.

Cook the rice on the lowest flame possible until all of the water has evaporated.

After the rice has absorbed all the moisture, place a paper towel in between the lid and the pot and let it stand (covered) for 10 minutes. Serve.

This recipe is part of an article on new, easy ways to spice up your dinner.


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