Try this flavorful and healthy turmeric rice the next time you want an easy meal prep idea. Its vibrant orange-yellow coloring comes from turmeric, its namesake antioxidant spice. Each grain is coated with buttery ghee and warm, earthy spices like cumin, cinnamon, and clove. Learn how to cook turmeric rice at home, and all you need is a stove and pot!
What is turmeric rice?
Turmeric rice is an everyday staple in many cuisines, including Mediterranean, Filipino, Indonesian, and Indian. It’s also known as yellow rice in many cuisines for its bright hue. For example, in the Philippines, it is sometimes called Java rice or Java yellow rice. Depending on the cuisine, the coloring is also a product of saffron or annatto too.
This turmeric rice recipe is influenced by Indian yellow rice with a base of basmati rice and includes a bevy of seasonings and spices:
- Turmeric powder adds so many things to this recipe beyond its bright hue. This antioxidant spice offers a warm, earthy flavor and is full of anti-inflammatory properties.
- A collection of spices like cumin powder, cinnamon powder, cloves, and bay leaf complement the turmeric powder and basmati rice. These seasonings add a slightly sweet, nutty, and spice-filled aroma. You can also add other spices you have at home, like curry, chili pepper, and fennel.
- Aromatics like yellow onion, garlic, and freshly grated ginger give the rice a fragrant flavor and deepen its savory profile.
The first step in making this rice is to bloom all the dried spices in ghee (or another alternative fat like oil) for more intense flavors. This basmati turmeric rice uses vegetable stock instead of water to add flavor. However, you can also use chicken or beef stock if you prefer.
Methods to cook turmeric rice
While you can definitely cook basmati rice in a rice cooker or Instant Pot, I prefer cooking basmati rice on the stove because you can saute the seasonings before cooking and have more control over cooking. Making turmeric rice over the stove is also more accessible to some people who don’t want to buy additional appliances.
What to serve with turmeric rice
If you ask me, I could eat turmeric rice by itself because it’s so flavorful, but it’s also the perfect side dish. This turmeric rice pairs so well with chicken kebabs, butter chicken, veggie kebabs, and naan.
Can you make it ahead of time or reheat it?
Turmeric rice is perfect for meal prepping for the week! Studies show that refrigerating rice lowers its glycemic index, which means it doesn’t spike up your blood sugar as much as fresh rice. Basmati rice is also on the lower end of spiking your blood sugar compared to other types of white rice, like short-grain. So that means it’s a good choice for meal prepping. It’s a good option as a carb for meal prepping with other proteins like air fryer chicken thighs, air fryer salmon bites, and sauteed green beans with garlic.
Turmeric Rice (Flavorful Yellow Rice)
Ingredients
- 1 c basmati rice
- water for rinsing and soaking
- 1 tbsp ghee
- 1 tsp turmeric powder
- ⅛ tsp cumin powder
- ⅛ tsp cinnamon powder
- pinch cloves powder
- ½ c chopped yellow onion
- 3 cloves garlic minced
- ½ tsp fresh grated ginger
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 ½ c vegetable stock
- 1 bay leaf
Equipment Used
- knife and cutting board
- measuring spoons and cups
- mixing bowl
- pot with lid
- spatula
Instructions
- Rinse 1 c basmati rice until the water runs clear.
- Put the rice in a large bowl and add water until the water is at least two inches above the rice. Soak for 20 minutes.
- After 20 minutes, drain the water and set aside the rice.
- Heat the pan over medium heat and melt the 1 tbsp ghee.
- Add the dry herbs: 1 tsp turmeric powder, ⅛ tsp cumin powder, ⅛ tsp cinnamon powder, and pinch cloves powder. Stir until the spices are fragrant, about 30 seconds.
- Add the ½ c chopped yellow onion and cook until softened, about 2-3 minutes.
- Add the 3 cloves garlic and ½ tsp fresh grated ginger. Cook until fragrant, about 30 seconds.
- Add the ½ tsp kosher salt and ¼ tsp black pepper Mix.
- Add the soaked 1 c basmati rice and 1 bay leaf and mix. Try to scrape down the pan to get all the seasonings combined.
- Add the 1 ½ c vegetable stock and stir. Use a spatula to smooth out the top of the rice so it’s an even layer.
- Bring the water to a boil and then lower to medium heat so the water is simmering, uncovered. Continue to cook until you see the top layer of rice appear above the water.
- Lower the heat to low so that it remains at a simmer, and cover with a lid. Cook for 10 minutes and do not open the lid during this step.
- After 10 minutes, turn off the heat, and move the pot to a cool burner. DO NOT lift the lid. Let the pot rest for an additional 5 minutes.
- After resting, lift the lid and use the spatula to fluff up the rice and mix the seasonings evenly. Serve immediately.
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