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Darling & Delicious: Turmeric Rice Pumpkins

by Hannah Theisen Leave a Comment

During my college years, a wonderful family from Iraq befriended my roommate and me. They’d often cook us amazing food, including a wonderfully fragrant rice dish that included heavy spices, almonds, and raisins. These dishes floated back into my mind as I began thinking of ways to use Numi’s new Turmeric Chai Golden Latte powder for a savory dish.

You might think it’s a bit odd to add a powdered tea to rice, but many Persian rice dishes call for spices such as nutmeg, cinnamon, and cardamom. These spices are all elements of Numi’s unsweetened Turmeric Chai blend! Since the turmeric in this recipe gives the rice a lovely golden-orangey hue, I came up with the fun idea to style the dish for Halloween as pumpkins!

Turmeric Rice Pumpkins

Of course, you can also serve the dish as-is without the extra step of creating pumpkins. But how can you resist?

Ingredients

Turmeric Rice Pumpkin Ingredients

2 cups of white jasmine rice
2 cups of water
2 cups of coconut milk
1 ½ tsp Numi Turmeric Chai Golden Latte mix
½ tsp turmeric
½ tsp salt
¼ tsp pepper
Jumbo pitted olives for pumpkin faces
1 green onion stem (or celery stalk) for pumpkin stems

Instructions

Cook rice in 2 cups of water and 2 cups of organic coconut milk. When the rice is about ¾ of the way cooked, add spices, salt, and pepper. When fully cooked, remove from heat and stir in almonds. Let cool slightly, then mold into balls with oiled hands. Add green onion “stems.” Cut pumpkin “faces” from jumbo pitted olives and press into the rice balls.

Savory Turmeric Rice Pumpkins

Turmeric Rice Pumpkins
 
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Author: Hannah Theisen
Recipe type: Side Dish
Ingredients
  • 2 cups of white jasmine rice
  • 2 cups of water
  • 2 cups of coconut milk
  • ¼ cup almonds
  • 1 ½ tsp Numi Turmeric Chai Golden Latte mix
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • Jumbo pitted olives for pumpkin faces
  • 1 green onion stem (or celery stalk) for pumpkin stems
Instructions
  1. Cook rice in 2 cups of water and 2 cups of organic coconut milk.
  2. When the rice is about ¾ of the way cooked, add spices, salt, and pepper.
  3. When fully cooked, remove from heat and stir in almonds.
  4. Let cool slightly, then mold into balls with oiled hands.
  5. Add green onion or celery stick “stems.”
  6. Cut pumpkin “faces” from jumbo pitted olives and press into the rice balls.
3.5.3251

Hannah Theisen

About Hannah Theisen

Hannah blogs at Life+Style+Justice where she promotes sustainable, stylish living for conscious consumers. You can generally find her in the grocery store aisle containing fair trade chocolate, creating Pinterest boards full of ethically-made fashion, or hiking in the great outdoors.

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