Photo: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine
Serves 4 (serving size: about 1/2 cup)

Turmeric gives the precooked rice a deep-golden hue and slightly peppery flavor, but feel free to omit it, if you like.

How to Make It

Melt butter in a skillet over medium-high. Add almonds; cook 1 minute. Add coriander, turmeric, and rice; cook 1 minute, stirring constantly. Add stock and salt; bring to a simmer. Cover and cook 2 minutes or until liquid is absorbed. Stir in cilantro.

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