Turmeric rice is an easy side dish made with white jasmine rice, white onion, garlic, turmeric powder, salt and pepper. Everything is simmered in chicken broth until the rice absorbs all of the liquid for the perfect consistency. This recipe is a delicious alternative to regular rice and can be served with any style of meal.
Turmeric Rice Side Dish
I have now officially tested 8 different rice recipes in the last week and I can confirm that I am not going back to my old rice cooker ways. This method of cooking rice on the stove adds so much more flavor!
I love this turmeric rice because the flavors are subtle and not overpowering at all. It can be served with any meal including baked chicken, pork chops, roast beef or salmon.
For this recipe, there are a few simple tricks to getting the right consistency. I've explained those below in the "recipe tips" section.
Recipe Ingredients
Simple ingredients add incredible flavor here! Do not skip the chicken broth as it really makes a difference. But if you don't have any, water will work too. Here's an overview of the recipe ingredients with the full details in the recipe card at the bottom of this post:
- JASMINE RICE - I recommend using Jasmine rice as will take less time to cook and works great for this recipe. If using long grain white rice, it will take a little longer to cook. You'll need 1 ½ cups of uncooked rice which will make 4-6 servings.
- ONION + GARLIC - 2 minced garlic cloves and ¼ cup diced yellow onion add a lot of incredible flavor to this recipe! Be sure to chop the onion small so that it doesn't take over the recipe.
- BUTTER - 1 Tbsp of salted butter is used to saute the onion and garlic and really helps to create delicious flavor.
- OLIVE OIL - 1 Tbsp of olive oil is also used to saute the onion and garlic.
- BROTH - I highly recommend using 3 cups of chicken broth to cook the rice! This will add a delicious depth of flavor to the rice.
- SPICES - 1 ½ tsp of turmeric powder is really the star of the show here. It adds a beautiful color, light flavor and antioxidants. This side dish also uses ½ tsp of salt, ¼ tsp of ground black pepper and 1 bay leaf.
How To Make Turmeric Rice
This method is simple and is the same for making most rice recipes. First, saute the vegetables, then boil and steam the rice. Here's an overview of how to make it with the full instructions in the recipe card at the bottom of this post.
- SAUTE ONION AND GARLIC - First, add the butter and olive oil over medium-high heat to a large pot. Next, sautee the chopped yellow onion and minced garlic until both are fragrant and the onion turns translucent. This will take 1-2 minutes.
- TOAST RICE - Next, add the uncooked rice, turmeric powder, salt and pepper. Stir everything together and lightly toast the rice for 2-3 minutes.
- ADD BROTH - Pour in the chicken broth and add the bay leaf. Stir the mixture together then bring the liquid to a boil. Reduce the heat to low and cover the pot with a lid. Let this cook until all of the broth is absorbed by the rice.
- STEAM - Once the liquid has been soaked up, remove the pot from the heat and let it sit covered for another 5-10 minutes to let the rice steam.
- FLUFF - Remove the lid and lightly fluff the rice with a fork. Serve the rice while still warm.
How To Store Leftovers
Leftover rice can be stored in the fridge or frozen. Here's how to do it:
- REFRIGERATE - Rice should be cooled completely to room temperature first. Then add it to an airtight container and store in the fridge for 3-4 days.
- FREEZER - Cooked rice can also be frozen! Consider making a double batch of this recipe and freezing half for a future meal. Frozen rice can be thawed overnight in the fridge, or thawed in the microwave.
- TO REHEAT - Add the cold rice to a microwave-safe bowl. I like to add a splash of water on top. This will help to freshen up the rice as it reheats. You can heat in the microwave for 2-3 minutes, stirring halfway through. My husband also likes to add leftover rice to a frying pan to make fried rice.
Recipe Tips
- DON'T STIR - Never stir the rice while it's boiling in the broth. This will activate the starch and result in mushy soggy rice.
- RINSE RICE FIRST - Rinse long grain rice before you cook to release excess starch. Just add it to a fine mesh strainer and rinse under cold water. Rinsed rice can be added right to the pot.
- LOW HEAT - First, bring the liquid to the beginning of a boil, then let the rice simmer on low heat until all of the liquid is absorbed by the rice.
Frequently Asked Questions
Yes, you can. White basmati rice will also work for this recipe. I haven't personally tried using brown rice but I think it will work as well.
No you can use vegetable broth or beef broth as well. You can also use water but the rice will lack the same flavor.
You can! Add the rice to a frying pan over medium heat. Add in 1 tsp of turmeric and a drizzle of olive oil. Mix together and heat through for 1-2 minutes. My preferred method is to add it before the rice is cooked as it tends to absorb better.
You may have added too much liquid and overcooked the rice. The style of rice or brand you choose can all affect how much liquid to add. Next time you make rice, add ¼ cup less liquid and see if that fixes the problem. Continue adding a bit less each time until you reach your desired consistency. Also, don't stir the rice while it's cooking as this can make a mushy texture.
This turmeric rice is a simple side dish made with jasmine rice, chopped onions, garlic, turmeric powder, salt and pepper. The rice takes only 15 minutes to make and is easy and healthy. I highly recommend giving it a try with your next meal to see what you think!
More Rice Recipes
- Chicken Fried Rice
- Shrimp with Turmeric Rice
- Chicken Pineapple Rice Salad
- Teriyaki Ground Turkey With Rice
- Wild Rice Stuffing
Turmeric Rice
Ingredients
- 1 Tbsp salted butter
- 1 Tbsp Olive Oil
- ¼ cup diced yellow onion - chopped small
- 3 garlic cloves - minced
- 1 ½ cups uncooked white jasmine rice - or long grain white rice
- 3 cups chicken broth - or water
- 1 ½ tsp turmeric powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 bay leaf
Instructions
- Add the butter and olive oil to a large pot over medium high heat. Saute the chopped onion and minced garlic for 1-2 minutes, until fragrant and onion turns translucent.
- Add in the uncooked rice, turmeric, salt and pepper. Mix together and lightly toast the rice for 2-3 minutes.
- Add in the chicken broth (or water if using) and bay leaf. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and cook until all liquid is absorbed by the rice. Do not stir during this time (it will create mushy rice).
- Gently push the rice to the side to see if all liquid has been absorbed. Once it has, remove the pot from the heat and cover for 10-15 more minutes to steam.
- After steaming, remove the lid and fluff the rice with a fork. Serve immediately while still warm.
Recipe Notes:
- DON'T STIR - Never stir the rice while it's boiling in the broth. This will activate the starch and result in mushy soggy rice.
- RINSE RICE FIRST - Rinse long grain rice before you cook to release excess starch. Just add it to a fine mesh strainer and rinse under cold water. Rinsed rice can be added right to the pot.
- LOW HEAT - First, bring the liquid to the beginning of a boil, then let the rice simmer on low heat until all of the liquid is absorbed by the rice.
- REFRIGERATE – Rice should be cooled completely to room temperature first. Then add it to an airtight container and store in the fridge for 3-4 days.
- FREEZER – Cooked rice can also be frozen! Consider making a double batch of this recipe and freezing half for a future meal. Frozen rice can be thawed overnight in the fridge, or thawed in the microwave.
- TO REHEAT – Add the cold rice to a microwave-safe bowl. I like to add a splash of water on top. This will help to freshen up the rice as it reheats. You can heat in the microwave for 2-3 minutes, stirring halfway through. My husband also likes to add leftover rice to a frying pan to make fried rice.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Michelle says
First time making it and its delicious the flavours are balanced and its not too strong