Wash and drain the rice in a sieve or colander. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water. 2 medium limes, quartered. Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice. Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed. Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly. 4 cups cooked rice. Mash the rice gently with hands to break apart lumps and loosen each grain. Set aside. 1 tablespoon oil, 2 tablespoon margarine, 3 cloves garlic. In a large pan or wok, heat oil and margarine over medium heat. Add garlic and sauté until light brown. 1 teaspoon annatto powder, ½ teaspoon paprika powder. Wash rice at least thrice and soak it in lots of water for 30 minutes. After 30 mins drain the water from the rice. 2. Bring water to a rolling boil in a large pot. 3. Add food color or saffron. Add the drained rice to the boiling water. 4. Cook the rice to 95% done meaning it is fully cooked and not mushy. 1. Rinse 1 cup aged basmati rice at least thrice. Drain and soak until you need it, for 15 mins. Peel and mince half inch ginger and 2 to 3 garlic cloves. 2. On a medium to low flame, heat a Dutch oven or pot with 1 tablespoon unsalted butter. Stir in the ginger, garlic & saute for 30 seconds until aromatic. kszIdu.

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