What Is Turmeric Rice?
Turmeric rice is a simple dish made with rice and turmeric powder and any additional spices you add to it. I am sure you have properly seen it in Indian or Middle Eastern cuisine, and I have seen it at Chinese restaurants here too. It is so colorful, delicious, easy to make, and nutritious. It goes well with any kind of meat dish and can also be eaten on its own like any other rice.
What does Turmeric Rice taste like?
The taste of turmeric rice is so good. The turmeric creates an earthy, aromatic, and hearty flavor.
Ingredients
This homemade turmeric rice recipe is easy to make with ingredients you probably already have in your pantry. Such as:
Basmati Rice: I use basmati rice for this recipe. You can also use any type of long-grain rice because they all work effectively.
Chicken broth: this liquid ingredient is important because rice absorbs its flavor. You can also use vegetable broth or water if you are a vegetarian.
Red onions and garlic: I use them to add extra flavor to the turmeric rice.
Turmeric powder: Turmeric is a gold-colored spice that's used in curry powders and prepared mustard. Using pre-ground turmeric powder instead of fresh turmeric root can make it even easier. You can get them at major grocery stores easily.
Coconut oil: Feel free to use unsalted butter or olive oil to substitute, based on personal preference.
Salt, black pepper: to taste.
How To Make Turmeric Rice
Start by rinsing the rice until the water turns clearer. Chop the red onions and minced the fresh garlic and set aside. Heat the coconut oil (or whatever oil you use) in a pan until melted. Add red onion pieces and minced garlic to the mix until it is fragrant and then stir in the turmeric powder until the mix is well combined.
Lastly, pour the rice in and stir for a couple of minutes or until the mix is evenly coated. Slowly add the chicken stock and bring it to a boil before letting it simmer for 20 minutes on low heat. Check at the 15-minute time mark to stir it very quickly and make sure it’s not overcooked; in the meantime, add a pinch of salt and black pepper to taste. That’s it, don’t forget to garnish it with cilantro or parsley for extra flavor and serve warm!
Health Benefits of Turmeric
Turmeric is a spice that has been used for centuries in India, China, and other countries around the world. It's mostly used in cooking and has also been used as a natural remedy for various health problems.
The active ingredient in turmeric is curcumin, which has been shown to have numerous health benefits. Turmeric is great for people suffering from arthritis. A growing body of research suggests that curcumin may help prevent and treat many conditions, including heart disease, cancer, diabetes, and inflammation.
It is a natural alternative to over-the-counter pain relievers like ibuprofen and acetaminophen, which can be consumed in capsule form or taken as tea.
Storage and Reheat
Cooked turmeric rice is best served fresh, but leftovers can be stored in an airtight container for up to 3 days in the fridge, or up to 3 months in the freezer.
To reheat the rice, use a microwave or steamer until it is hot. I normally heat it by microwave for 30 seconds at a time until it reaches your desired temperature.
Conclusion
Turmeric rice is a one-pot meal that can be prepared in less than 30 minutes. Try it and I bet you will fall in love with it! Let me know what you think by leaving a comment below. Happy cooking!
Turmeric Rice
Ingredients
- 2 cups basmati rice or your choice of long-grain rice, rinsed and drained
- 4 cups water or chicken broth plus more as needed during cooking
- 2 cloves of garlic minced
- ½ medium red onion finely chopped
- 1 teaspoon turmeric powder
- 2 tablespoons coconut oil feel free to use unsalted butter or olive oil to substitute
- salt and pepper to taste
- cilantro or parsley for garnish optional
Instructions
- Rinse the rice a few times until the water turns clear.
- Chop the red onion and mince fresh garlic and set aside.
- Heat the coconut oil (Feel free to use unsalted butter or olive oil to substitute) over medium heat in a pan until melted. Add red onion and minced garlic first until fragrant, then stir in the turmeric powder till it is combined.
- Lastly, pour the rice in and stir for a couple of minutes or until evenly coated.
- Slowly add the chicken stock and bring it to a boil, then let it simmer for 20 minutes on low heat. Stir quickly at 15 minutes time mark to make sure it’s not overcooked; in the meantime, add a pinch of salt and black pepper to taste.
- Remove from heat and garnish with cilantro or parsley and serve warm. Enjoy!
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