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Learn how to make Turmeric Rice in one pot with just six simple ingredients. Ready to eat in less than 30 minutes, it’s earthy, slightly peppery, and a great addition to a variety of meals!
Almost too pretty to eat, this stovetop turmeric rice recipe is not only flavorful, but it’s also gluten-free, dairy-free, and vegetarian to fit a variety of dietary needs.
The Best Turmeric Rice Recipe
If you think rice is bland or boring, this recipe will make you think again! Vibrant and colorful, it’s bursting with zesty, tangy, savory flavors that leave you coming back for bite after bite.
I love to prepare a big batch, adding it to my weekly meal prep along with a variety of healthy 30-minute meals. Commonly served with Indian, Mediterranean, Indonesian, and Filipino cuisines, it pairs well with main courses like sheet pan curry chicken and vegetables, baked kofta meatballs, and Greek chicken kebabs. However, if I’m being honest, I’ve yet to find a main course I don’t love it with!
Failproof, easy, and fairly hands-off to make, this homemade turmeric rice is guaranteed to become your new favorite rice recipe!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oil: I prefer the stronger flavor of olive oil, but avocado oil will also work.
- Seasonings: Garlic powder, turmeric powder, and salt create the bold, savory, tangy flavor we want in a turmeric rice recipe.
- Rice: I recommend using long-grain white rice like Jasmine or Basmati.
- Broth: I almost always have homemade chicken broth or chicken stock on hand, but store-bought varieties will also work. Or, use vegetable broth if you need to keep this recipe vegetarian. I always recommend using low-sodium varieties!
What is Turmeric?
If you’re unfamiliar, turmeric is a bright yellow spice that comes from the stems of the Curcuma longa plant, which is a member of the ginger family. It has been used for cooking and as part of medicinal practices for hundreds of years.
In addition to its tangy, zesty taste, turmeric is rich in anti-inflammatory compounds and antioxidants, largely impart to the abundance of curcumin. As a result, it’s a fantastic addition to a well-rounded diet!
How to Make a Stovetop Turmeric Rice Recipe
- Toast the rice: Heat the olive oil in a saucepan over medium heat. Once hot, add the rice and spices, and toast for one minute, stirring constantly. Be careful not to burn!
- Simmer: Add the chicken broth, and bring the liquid to a boil. Then, reduce the heat to a simmer, cover the pan with a lid, and cook until most of the rice is absorbed.
- Rest: Remove the pan from the heat, and let the rice sit for an additional ten minutes with a lid on. Don’t peek!
- Fluff: Use a rice paddle or fork to fluff the rice, and enjoy!
Serving Suggestions
As mentioned, turmeric rice pairs well with pretty much everything. Use it as a base for grain bowls with one pot turmeric chicken and rice, air fryer chicken breast, grilled chicken thighs, sautéed shrimp, or sheet pan Greek meatballs.
Add it to salads, wraps, or pita pockets for a little extra bulk. Or, enjoy it as a side dish with main courses like:
FAQs
Yes, I always recommend rinsing the rice until the water runs clean to remove any excess starch or debris.
Yes! You can use any type of rice you like best such as Basmati rice, Jasmine rice, long-grain rice, or brown rice. Just be sure to adjust the cooking times as needed according to the package instructions.
Once cool, you can transfer leftover rice to an airtight container, and store it in the fridge for up to 4 days. Or, transfer it to the freezer for up to 3 months.
Feel free to sauté onion or garlic before toasting the rice. You can also add bay leaves before boiling for a slightly more herbaceous taste. Or, stir in extra salt, black pepper, butter, peas, carrots, or fresh cilantro.
More Easy Rice Recipes To Try
Turmeric Rice Recipe
Ingredients
- 1 tbsp olive oil
- 1 cup white rice rinsed
- 1 tsp garlic powder
- 1/2 tsp tumeric
- 1 tsp salt
- 1.5 cups chicken broth or water
Instructions
- Add olive oil to saucepan over medium heat.1 tbsp olive oil
- Add in rice and spices, stirring for one minute to lightly toast rice1 tsp garlic powder, 1/2 tsp tumeric, 1 cup white rice, 1 tsp salt
- Add chicken broth and bring to a boil.1.5 cups chicken broth or water
- Once boiling, lower heat to a simmer and cover with lid for 10 minutes.
- Remove from heat and let sit for an additional 10 minutes with the lid on.
- Fluff with a fork and serve.
