Equipment
Ingredients
Aromatics
- 15 ml olive oil, room temperature
- 75 g yellow onion, finely diced
- 1 garlic, minced
- 3 g ground turmeric
Main Ingredients
- 200 g basmati rice, rinsed well and drained
- 150 g zucchini, coarsely grated
Liquids and Seasoning
- 350 ml vegetable broth
- 3 g fine sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the basmati rice in a fine mesh sieve and rinse under cold running water until the water runs completely clear. Shake off excess moisture and set aside.
Heat the olive oil in a medium saucepan over medium heat. Add the finely diced yellow onion and cook until translucent and softened.
Add the minced garlic, ground turmeric, and rinsed basmati rice to the saucepan. Stir continuously to coat the rice grains in oil and lightly toast the spices until fragrant.
Fold in the coarsely grated zucchini, stirring briefly to distribute it evenly among the rice grains.
Pour in the vegetable broth, add the salt and black pepper, and stir once. Bring the liquid to a rapid boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid and simmer without lifting the lid until the liquid is fully absorbed.
Remove the saucepan from the heat source. Do not open the lid. Let the rice rest undisturbed so the steam can finish cooking the grains gently.
Remove the lid carefully to avoid dripping condensation back into the pot. Gently fluff the rice and zucchini mixture with a fork to separate the grains, then serve immediately.
Chef's Notes
- Rinsing basmati rice is a non-negotiable step. It removes the powdery surface starch that turns into glue when heated, ensuring your finished dish has beautifully separated grains.
- Grated zucchini releases its own moisture during the cooking process. The liquid ratio in this recipe accounts for that extra moisture, which is why we use slightly less broth than standard rice cooking ratios.
- Do not skip the resting phase off the heat. This allows the moisture to distribute evenly throughout the pot, preventing the bottom layer from becoming soggy while the top remains dry.
- Toasting the ground turmeric in oil activates its fat-soluble flavor compounds, unlocking a deeper, earthier profile rather than a raw, dusty taste.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freeze in individual portions. Texture may become slightly softer upon thawing.
Reheating: Sprinkle with 15ml of water and microwave on high for 1 to 2 minutes until steaming, or reheat in a skillet over medium-low heat.
