Turmeric rice is a simple yet delicious savory dish, a perfect side to curries, prepared in under 20 minutes. Fragranced with butter, turmeric, garlic, and onion and simmered down in stock this soft and fluffy rice is infused with flavors.
Try it with best jalfrezi recipe, or even with the maple dijon glazed air fryer salmon and potatoes recipe. I find it is also a great addition to the Portuguese Nando’s chicken or even to a more Asiatic dish like the chicken satay skewers chinese takeaway and the Middle Eastern vegan kebab meat dish.
Yields: 8 portion
Prep Time: 5 mins Cook Time: 15 mins Total: 20 mins
What is turmeric rice?
Turmeric Rice, often called Yellow Rice is a lightly peppery spiced recipe that blends well with most mains making it the perfect accompaniment. Apart from its delightful aroma, the soft and fluffy rice granules take your dining experience to another level. It’s so versatile you can serve it with anything just like bread
The rice has Asian origins but many countries like Turkey and Indian countries claim it as the birthplace of this popular yellow rice. It seems that the winner is a Filipino dish named Kuning which also uses bay leaves and lemongrass to spice up the rice. This rice is so versatile that each country and region have their own version.
Middle eastern countries also substitute turmeric for saffron interchangeably to naturally color and elevate the plain white rice to vibrant yellow with incredibly addicting flavors.
Other turmeric substitutes include curry, sweet paprika, ginger, mustard powder, ras el hanout, cumin and annato.
Why does this turmeric rice recipe works?
✔️ Versatile like bread
✔️ Few ingredients
✔️ Anti-Inflammatory (Read more on turmeric latte recipe with coconut milk)
✔️ Colorful and tasty dish
✔️ Soft and Fluffy rice
What do I need to make turmeric rice?
Coconut oil: I often prefer to use coconut oil as a healthier alternative to butter. The main thing is to obtain a soft and fluffy texture.
Onion + Garlic: for the aromatics. I prefer sautéing these vegetables to really bring out their flavor. For people on a low FODMAP diet or in a time crunch, you can opt for powdered alternatives and reduce amounts according to your taste or health requirements!
Ground turmeric: A key ingredient to this recipe giving it the flavor and the vibrant yellow color. This spice should never miss in your pantry for its special flavor and properties but can also be exchanged with saffron. To add color to the rice you can also add saffron.
Basmati rice: I prefer using basmati rice since it keeps me full for longer. However, any long-grain white rice is a great alternative. If you use brown rice or brown basmati, you need to add more cooking time and unfortunately, you might not obtain the same soft and fluffy results.
Stock: I prefer using my homemade vegetable stock which pairs wonderfully with this recipe.
Pepper: I love to season the rice with pepper enhancing the flavors. It helps the turmeric to be absorbed by our bodies for an anti-inflammatory diet.
How to make the best Turmeric Rice
Rinse the basmati rice in a colander prior to cooking to remove the extra starch from the surface. This is inevitable to achieve the perfect soft and fluffy texture at the end. Repeat the process until the water is clear!
Add the coconut oil to a pan and saute’ the onion and garlic together with the turmeric powder and pepper. The fat and the pepper help the turmeric get absorbed by the body – an excellent tip for anti-inflammatory and healing properties. This also brings out the secret aromas and flavors which then are infused to the rise.
Add the rice to the mixture and cover it with the stock. Stir to combine and then bring to a boil. After it starts boiling, then reduce the heat and simmer for 15 minutes. Remove from heat, and rest the rice for at least 5 minutes after cooling. Then fluff the rice with a fork. Enjoy!
You might like more…
- 2 tbsp coconut oil
- 1/2 medium onion finely diced
- 4 cloves garlic minced
- 1 tsp turmeric ground
- 2 cups basmati rice or your choice of long-grain rice rinsed and drained
- 3 cups vegetable stock
- 1/4 tsp black pepper or to taste
- Rince the basmati rice in a colander prior to cook to remove the extra starch from the surface. This is inevitable to achieve the perfect soft and fluffy texture at the end. Repeat the process until the water is clear!
- Add the coconut oil to a pan and saute' the onion and garlic together with the turmeric powder and pepper. The fat and the pepper helps the turmeric be better absorbed by the body - an excellent tip for anti-inflammatory and healing properties. This also brings out the secret aromas and flavors which then is infused to the rise.
- Add the rice to the mixture and cover it with the stock. Stir to combine and then bring to a boil.
- After it starts boiling, reduce the heat and simmer for 15 minutes.
- Remove from heat, and rest the rice for at least 5 minutes after cooling. Then fluff the rice with a fork. Enjoy!