Golden Milk Rice! The Recipe You Never Knew You Needed, Till Now.

This rice is delicious and a great pairing for many dishes! We love it in our Buttered Chicken, Raspberry Walnut Salmon and a little in our Enchiladas!

Our Golden Milk is inspired by a recipe that's over 4,000 years old, rooted in Ayurvedic traditions. Featuring anti-inflammatory herbs and spices, this blend is perfect for incorporating into your diet in various ways! It includes Turmeric, Ginger, and Indian Long Black Pepper, making it an excellent addition to savory dishes. Customers who have bought this blend have used it in shrimp dishes, yogurt, granola, and much more beyond its initial purpose as a beverage!

With very few ingredients, it's easy to put together or adjust to what you're looking for. Simple to make, the hardest part is not overcooking the rice!

I enjoy combining Jasmine and Basmati rice because of Jasmine's floral taste and Basmati's nutty flavor. Jasmine tends to be slightly sticky, whereas Basmati is fluffy. I ensure the rice is well fluffed to prevent clumping when I reuse it later. Both types of rice require the same cooking time, so mixing them won't result in undercooked rice. Remember to rinse your rice before cooking!

We've got a great recipe put together for you to try at home.

Ingredients needed:

Basmati Rice

Jasmine Rice

Golden Milk

Dried Onion Granules or Finely Chopped Fresh Onion

Roasted Garlic Powder

Salt of your choice

Water to cook rice

Toasted Sesame Oil

Optional - Fire Cider Spice (SOOOOOOO GOOOOOOD and will be available after July 29th, our Fire Cider is currently brewing)

We like to use Himalayan Sea Salts, but anything you have available is good.

Recipe:

1 1/2 cup Jasmine Rice

1 1/2 cup Basmati Rice

4 1/2 cups Water

2 tbsp Onion Dried Minced or 1/4 cup Fresh Finely Chopped Onion (we use dried minced)

1 tbsp Roasted Garlic Powder

1 tbsp Golden Milk Powder

1 tbsp Toasted Sesame Oil

Salt to taste (we use a little less than 1 tbsp)

1 tsp Fire Cider Spice optional

Rinse your rice before cooking! Put the rice into a mesh strainer and rinse till the water runs clear.

Put rice and cooking water in a saucepan with a lid set aside and ready to use. The water should be close to your first knuckle if you put your finger just touching the rice. Then add the rest of your ingredients. I like to taste the water to get my salt measurement right. For me it tastes a little too salty, once the rice is cooked it flavors it well.

Bring your rice to a simmer and cover partially, let the lid set off the top a little to leave an opening. Set your timer to 20 minutes. You'll need to turn the heat down once covered to not overcook. Do a low heat and make sure to keep an eye on it. Because of how my stove works, I turn the heat off a little early and cover completely to finish.

When the timer signals, use a fork to fluff the rice to prevent it from becoming too compact. This helps keep it from sticking together later. A useful technique is to spread it out on a baking tray or pan and cover it. Jasmine rice tends to be somewhat sticky, whereas Basmati is naturally fluffier. If I don't fluff the rice sufficiently, I end up with clumps of rice stuck together when it's time to reheat and cook more. These clumps do break apart when reheating for later use.

You can either freeze this in portions for use later, refrigerate, or use in your dinner that you got ready while it was cooking. We love it in our Buttered Chicken and yogurt nights!

Be creative and enjoy your Golden Milk! Don't forget you can also make it into a delicious cup of health to drink too, by trying the instructions on the bottle! Or try our Goldenog Recipe, great during the holidays as an Eggnog replacement.

Here's to your health!!