2 teaspoons (10 ml) ground turmeric

2 slices fresh ginger, about 1/4-inch (1/2-cm) thick

2 cloves

1 cinnamon stick

2 tablespoons (30 ml) butter

1 1/2 cups (375 ml) parboiled long grain white rice

2 1/2 cups (625 ml) chicken broth

1/4 cup (60 ml) Zante currants

1 tablespoons (15 ml) sugar (optional)

Salt and pepper

In a saucepan, gently heat the turmeric, ginger, cloves, and cinnamon stick in the butter for about 1 minute. Add the rice and coat thoroughly.

Add the remaining ingredients and bring to a boil. Season with salt and pepper. Stir. Cover and simmer gently for about 20 minutes or until the rice is tender. Remove the ginger slices and spices. Adjust the seasoning.

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