Turmeric and Nutmeg Rice


  • 3 cups rice
  • 5 cups chicken stock
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 2 teaspoons ginger juice


  1. Bring all ingredients to boil in saucepan, then reduce heat to low. Cover and cook 15 to 20 minutes until water is absorbed and rice is puffed.
  2. Let rice cool before molding.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!