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    Turmeric Yellow Rice

    October 1, 2020 by Denise Bustard 30 Comments

    Home / Recipes / Dairy-Free / Turmeric Yellow Rice

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    This turmeric yellow rice is full of aromatic flavors and makes an elegant side dish! Simple to prep in a rice cooker or on the stove top.

    One thing is guaranteed at our house: rice will be on the menu, each and every week. Whether we cook a batch of perfect fluffy brown rice, or make egg fried rice, I love that it's easy and versatile.

    bowl with turmeric yellow rice on grey background

    This golden turmeric rice is not just pretty to look at, it's also infused with savory flavors from the broth, turmeric, ginger, onion and garlic. It's such a simple way to jazz up your rice side dish!

    Reasons to ♡ turmeric yellow rice

    • no sauteeing means you can cook it on the stove or in a rice cooker
    • it's pretty, but also flavorful
    • it pairs well with many different main course options

    Don't forget to pin this post to save it for later!

    Recipe video

    Want to see exactly how to cook this turmeric rice? Watch this 1-minute video! You can find more recipe videos on my YouTube channel.

    Looking for rice recipes? Check out this post with 7 Easy Rice Recipes!

    ingredients for yellow rice in a rice cooker

    Cultural significance

    Yellow rice variations are found across the entire globe, and the ingredients and method of preparation varies greatly depending on the chef and the region.

    In South Africa, geelrys is a type of yellow rice made with basmati rice, sugar and topped with raisins (1), whereas in Peru, juane rice is seasoned with turmeric, oregano and cumin, and served topped with boiled eggs and olives (2). There are multiple variations originating in India, the Caribbean, and more. In countries like Spain and Morocco, yellow rice can be made with saffron.

    This turmeric yellow rice recipe was in no way inspired by any of the culturally significant recipes listed above; my goal was simply to create a simple and tasty savory yellow rice recipe that you can get on your table quickly.

    Ingredient notes

    • rice- use long grain white rice; I personally love using basmati as it has a low glycemic index. If you use long grain brown rice, you'll need to change the cook time accordingly.
    • oil- I've used coconut oil, which helps soften the rice and make it fluffy. You may swap for butter.
    • onion + garlic powder- in order to make this recipe 'no saute', I've skipped fresh onion and garlic in favor of powdered versions. If you have the time, you can sautee half an onion and a few cloves of garlic in the oil before adding the rice and cooking liquid for extra flavor.
    • salt- seasons every grain of rice as it cooks; this also helps to enhance the flavors of the onion, garlic and ginger.

    yellow rice recipe after cooking in a rice cooker

    Recipe tips

    Rinse rice

    If you are looking for that perfect, fluffy rice texture, always rinse your rice first. Rinsing the rice helps remove extra starch from the surface of each rice grain, helping to keep them from sticking together and getting gummy.

    To rinse your rice, you can put the rice into a fine mesh colander and rinse under the tap. Alternatively, you can add to the pot, cover with water, swirl, and carefully decant. Repeat this process 3-4 times, until the water is clear.

    Rest your rice

    Another tip for that perfect rice texture is to rest your rice after cooking. Resting the rice allows the moisture to disperse properly through the pot, absorbing into each grain of rice. After cooking, transfer the pot to a cold burner (no peeking), and allow to sit for ten minutes. When the 10 minutes are up, fluff the rice with a fork and enjoy!

    If you use a rice cooker, the resting period is built into the program, and you don't need to do this step.

    Storage + Reheating

    If not handled properly, rice can be at risk of growing harmful bacteria that can make you sick. If you follow the following steps, you will be perfectly fine:

    • Get it into the fridge within 2 hours of cooking- do not let it sit at room temperature for too long as this is the temperature at which harmful bacteria can replicate
    • Store in an air tight container for up to 4 days
    • Reheat until steaming hot
    • Do not reheat more than once

    Freezing

    Coconut rice freezes well. You can freeze it in meal prep containers or in freezer bags (I love these re-usable silicone freezer bags!). Some people add a little bit of water when re-heating freeze/thawed rice, as it does end up slightly dryer than fresh rice.

    Other tips

    Can I cook this recipe in the Instant Pot? I have not tried. I would refer to this recipe for Instant Pot Yellow Rice.

    Can I use cauliflower rice? Yes! Check out this Golden Turmeric Cauliflower Rice Recipe!

    bowl with the turmeric rice on grey background

    Rice cookers

    I love using my rice cooker to cook rice as it produces perfectly fluffy rice each and every time!

    • I love the Aroma 8 Cup Rice Cooker, but if you have a large family, you might want to consider the Aroma 20 Cup Rice Cooker

    Serve this rice with

    Yellow rice pairs well with many flavors, including Mediterranean, Indian and Asian recipes. Here are some ideas:

    • Ginger Lemon Chicken Marinade
    • Instant Pot Pork Tenderloin with Soy Ginger Sauce
    • A salad tossed in this 5 Minute Asian Salad Dressing
    • This Herb Crusted Broiled Salmon

    bowl with turmeric yellow rice on grey background

    More rice recipes

    • Instant Pot Basmati Rice
    • Mexican Rice Recipe
    • 7 Easy Rice Recipes
    • Herb Lemon Rice Recipe
    • Pesto Green Rice
    • Saffron Rice
    • Easy Mexican Rice
    overhead shot of turmeric yellow rice in bowl on gray background
    Print Recipe
    5 from 18 votes

    Turmeric Yellow Rice

    Course: Side Dish
    Cuisine: Indian
    Calories: 208kcal
    Author: Denise Bustard
    Servings: 4
    This turmeric yellow rice is full of aromatic flavors and makes an elegant side dish! Simple to prep in a rice cooker or on the stove top.
    Prep Time5 mins
    Cook Time15 mins
    10 mins
    Total Time20 mins

    Ingredients

    • 1 cup basmati rice note 1
    • 1 tablespoon coconut oil or unsalted butter
    • ½ teaspoon turmeric note 2
    • ¼ teaspoon ground ginger
    • ¼ teaspoon salt
    • ½ teaspoon onion powder note 3
    • ½ teaspoon garlic powder
    • 2 cups stock chicken or vegetable

    Instructions

    • Before cooking, rinse the rice in a colander under the tap, or by covering with water, swirling, and carefully decanting (repeat 2-3 times until water becomes clear).

    Stove Top

    • In a medium pot, combine the rinsed basmati rice with the coconut oil, turmeric, ground ginger, salt, onion powder, garlic powder and stock.
    • Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
    • Remove from heat and let sit for another 10 minutes before fluffing with a fork and serving.

    Rice Cooker

    • Combine the basmati rice with the coconut oil, turmeric, ground ginger, salt, onion powder, garlic powder and stock.
    • Cook using the 'white rice' function (or regular function if there is not a white rice option).
    • Once the cook time is up, fluff with a fork and enjoy!

    Notes

    1- you may use any long grain or brown rice for this recipe; check the package and adjust the stock and cook time as needed; long grain brown rice will take a significantly longer amount of time to cook.
    2- fresh turmeric will probably work in this recipe, but I have not tested; leave us a comment on the post if you give it a try!
    3- if you'd like to swap the onion and garlic powder for fresh ingredients, try ½ an onion (finely diced) and 2 cloves of garlic. Sautee in the oil until softened before adding the other ingredients. 
    Storage
    Get the cooked rice into the fridge within 2 hours of cooking and do not let it sit out at room temperature for extended periods of time.
    • store in an air tight container in the fridge for up to 4 days
    • freeze in a meal prep container or bag for up to 3 months
    • heat until steaming hot in the microwave; do not reheat more than once
     
     
     
     

    Nutrition

    Serving: 1/4 of the batch | Calories: 208kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 618mg | Potassium: 53mg | Fiber: 0g | Sugar: 1g | Vitamin A: 250IU | Calcium: 13mg | Iron: 0.5mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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